Reviewed: Nov. 26, 2008

AMAZING! so easy and delicious! everyone cried out for more and they were really fun to make also. Great for party snacks or on top of ice cream or even in salads! YUM so good , you must try it!!

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Elana Altman

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Reviewed: Nov. 24, 2008

These are WONDERFUL! I made them yesterday and we snacked on them all day long. They remind me of the strusel topping on top of coffee cake. Super easy to make, but made quite an impression on guests. These are like something that you would buy at the Nut Hut at the mall. YUMMY!

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LUNCHTIMESHOPPER

Cooking Level: Expert

Living In: Owasso, Oklahoma, USA

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Reviewed: Nov. 7, 2008

I served these on top of the Butternut & Apple Harvest Soup recipe on this website. It was a good combo. People also loved to just eat them as they are. I got multiple requests for the recipe. A good example of an expensive product to buy already done made cheaper and did I mention it is easy to do yourself. It's also one of the few recipes that I made no changes to.

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Tina

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Reviewed: Oct. 23, 2008

Very good taste. I actually spiced it up with some added cloves and instead of one teaspoon of vanilla, I did one tablespoon, which I know sounds like a lot, but I like vanilla and the walnuts are so good. Next time I think I would do less cinnamon...maybe a half a teaspoon less would tone it down a little. All in all, I really appreciated the recipe. Thanks!

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Bonnie

Cooking Level: Expert

Home Town: Federal Way, Washington, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Oct. 13, 2008

I made these candied walnuts for a progressive dinner and everyone raved about them, and they all begged for a bag of them for Christmas.

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Meiti

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Reviewed: Oct. 10, 2008

Easy to make and always a hit!

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WAHNSDLR

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Versailles, Kentucky, USA

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Reviewed: Sep. 26, 2008

Excellent - I put them in a great salad and they sweetened it up!

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KKRUGER

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Reviewed: Sep. 12, 2008

Very yummy, not powdery at all like other reviews stated. So tasty and crunchy, I will definitely make them again!

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LittleMissBakerJo

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 18, 2008

These nuts were great. The only change I made was I used pecans and put the nuts back into the oven once they cooled to make them crispier. I made the nuts to use in salads, but ate all of them before I got the chance to serve the salad :o( I have a recipe for candied nuts made in the microwave. It is very easy and good, but these are better. Thanks Dawn.

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Fran

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

These are a perfect treat, especially for a pear, gorgonzola and raspberry vinaigrette salad or just for the holidays. The best part is they take no time to make!

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SAUCYNOMAD

Cooking Level: Intermediate

Living In: Morro Bay, California, USA

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Reviewed: Jul. 4, 2008

These are absolutely amazing. I used them with the walnut shrimp recipe on this website. The only thing I did differently was to pour the sauce over the walnuts in the pan I roasted them in to make it easier.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Jun. 2, 2008

Excellent! SO easy. I didn't use a thermometer- I just kept stirring with a whisk until it resembled a dark caramel, dumped the walnuts in (which i just lightly toasted in a frying pan on low heat), and then immediately dumped the mix out on wax paper and separated. These are perfect on their own or added to a mixed green salad with feta, cranberries, and pears. yummm!

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candle2003

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Reviewed: May 15, 2008

These disappeared so fast. I didn't need to separate nuts at the end, I just poured the sause over the roasted nuts and BAM! A keeper

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: May 9, 2008

I had a bunch of walnuts in my freezer but needed candied walnuts for a recipe and I stumbled on this recipe. Wow! These are great. And they're actually really easy to make. I was worried about whether or not I'd be able to get to "soft ball" stage without a candy thermometer, but the water test actually worked great (my first time using that!). I used half the cinnamon and added 1/8 tsp cayenne pepper because I'm using these in a salad and I was afraid the cinnamon might be overpowering. They came out great, but I would do the full 2 tsp of cinnamon if I were making these just to eat. HINT: Make sure you roast your walnuts long enough. I took mine out a little too early and my walnuts don't have that nice crunch I was going for, but it doesn't affect the taste. This is a keeper - way cheaper than buying candied walnuts!! Thanks for posting this!

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cabakergirl

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Reviewed: Apr. 7, 2008

Delicious!!!! Will be perfect on my salad, will try without cin next time...

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

These were so yummy! They are great as a snack by themselves or we also used them as a topping for a salad! Thanks for the great recipe!

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Feb. 24, 2008

I had a little trouble but they ended up great! Like other reviewers my syrup reached the soft ball stage too soon, about 4 minutes. I ended up having to add more milk after the walnuts were added to the syrup to make the consistency right. I also added 1/8th teaspoon cayenne pepper to the mix which added a great flavor and bite with the sweet. Thanks!

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MOTHERDESTINY

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

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Reviewed: Feb. 5, 2008

Excellent, family and friends loved them. I used almonds instead of walnuts and the second time I made it I added a tablespoon of butter to the mixture while it was still cooking, which made it taste even better.

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idahocook

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

Living In: Boise, Idaho, USA

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Reviewed: Jan. 22, 2008

LOVE IT! LOVE IT! LOVE IT! I had been looking for a recipe to replicate my Great Grandmother's Candied Walnuts and I came upon this one. I have used this recipe and could not be happier. I made it for a catering of 200 people and topped a spring salad with them. The raves were unending!!!!! Thank you!!!

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