Candied Walnuts

I love using candied walnuts or pecans in salads, particularly spinach salads. I think they add terrific flavor and texture to almost any salad. They can be used for a lot of other things, too—I sprinkle crumbled candied pecans on top of a lot of cream-style or squash-style soups.

• 1 pound shelled walnut halves (or pecans)
  
• 2/3 cup powdered sugar
  
• 1 teaspoon salt
  
• 2 pinches (approximately 1/4 teaspoon) cayenne pepper or chili powder (optional)

In a large bowl, mix the sugar, salt, and cayenne; set aside.

Dip the walnuts into boiling water just long enough to get them hot, approximately 20-30 seconds. Remove and shake off excess water.

Dump the nuts in the bowl, mix well. Shake off any excess sugar, although there probably won't be any.

Place the nuts on an oiled sheet pan in a single layer. Cook at 350°F for approximately 30 minutes, watching carefully.

This recipe was featured on MPR's Tuesday Night Kitchen, a weekday online-only food program from The Splendid Table.

NOTE: The Tuesday Night Kitchen recipes listed here have not been tested by Lynne Rossetto Kasper, except for those contributed by Lynne herself and those for which we indicate otherwise. Bear in mind that measurements, techniques, and cooking times may need to be adjusted when you try these recipes in your own kitchen.