Spiced Candied Walnuts

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Enjoyed these nuts at an afternoon Christmas open house. delicious! A few people thought they were too spicy and even I found a bites were too spicy so if a different pepper could be used it might be a good idea but, over all fantastic. I'm making some myself!

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I make these every year since they were on the Food Network as part of my holiday treats. My friends look forward to them! I do add as much salt as cayenne and cinnamon, and I do fry them a little longer to harden the sugar. Make sure you do not over boil and they freeze well!

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I make these every year to go in our gift baskets. Always a real big hit ! Everyone loves them. This is the best recipe I have from the food network. Thanks

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What a great and easy recipe! I recommend doubling it right off the bat. I made one batch and by the time it was done and my husband and I sampled them, I immediately began the second batch - they are really delicious! The oil got a bit hot toward the end and they walnuts were much darker than the rest. Those were my husband's favorite ones! So on the second batch I kept them in the oil a little bit longer, thats when the flavor really pops! These are excellent on an apple and gorgonzola salad...and just plain as a snack. Healthy too!

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I made these walnuts last year they were great everyone loved them. They are a tradition in my family from now on.

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I've never made candied nuts before...I think this particular recipe should be done assembly line style and you really should have an extra hand (which can be more festive too
I too, was expecting those yummy crunchy sweet candy-coated ish that we all love to get at the farmer's markets and such.. These are not them. They are in the same family..These really do pick up the spice from both the pepper and the cayenne..so if you are lucky and the spices are evenly distributed..you'll get the salty sweet spice..thing. I made both walnuts and pecans mixed.
My advice, follow this recipe to a tee. But do a sample batch first. (using just a few nuts to get an idea of how they will taste etc and then add more or less to your taste. I opted to add double the confectioner's sugar and I made sure that it was all melted and not lumpy (so make sure you sift it first just like the recipes says. I also used sea salt as I like the pop that it gives. Again, to your taste..I personally doubt I'd ever make these particular ones again. But if I do, I will use them for salads etc. not just by themselves as a snack they just do not have that "stand alone" quality that everyone is talking about here. I think they have to paired with cheese or salads etc.
Also, important to note. Equipment you will need! You will need that slotted metal spoon (one that can withstand the extreme heat of frying oil all mine are plastic..so luckily my fryer has a basket and I used this..and the minute you think they are done, you can easily scoop them out so not to burn!

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I was really surprised to read a few of the reviews below--the flavor combination is great on these, and I've yet to meet someone who hasn't loved them. I made them for a family swap last Christmas and people were fighting over them. If you like nuts with a kick and candle handle easy deep frying, make these, they're killer.

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I make these in very large batches and when cooled I put them in cello bags and give them as gifts with Christmas cookies. I also keep them on hand for munchies - some much spicier then others - everyone LOVES them!

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The hardest thing about this recipe is NOT to make it - quick, easy and absolutely delicious. Always a big hit.

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I made 5 different kinds of spice nuts for the holidays and this was the LEAST favorite for all my guests. The oven toasted or baked ones are just so much easier. This was so much work, MESSY, and high fat. I definately won't bother with this recipe again.