Reviewed: Mar. 27, 2008

I haven't made these yet, but plan to very soon! How long are they good for after you make them? I don't know how fast I will eat them and I don't want to waste any.

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Amanda

Cooking Level: Intermediate

Home Town: Grinnell, Iowa, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: Feb. 15, 2008

Should have stopped at 7 minutes, the extra 60 seconds was too much-burned the mixture. Good taste, will try again with less time. Will recheck my star rating after another attempt.

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dwcooks

Cooking Level: Intermediate

Home Town: Cranston, Rhode Island, USA

Living In: Pawcatuck, Connecticut, USA

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Reviewed: Jan. 24, 2008

I used half brown sugar half splenda and added a teaspoon of orange zest! My guests went bonkers!

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Carise

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Reviewed: Dec. 21, 2007

I used Splenda, and they turned out just wonderful. I used these in an apple spinach salad for my daughter's wedding. I served the nuts to the side, in case folks were allergic. It really added a touch of elegance, and guests raved. Several asked for the recipe. I will be using them for my Christmas salad as well. Thanks for helping me add elegance and flavor

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kalgal

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Living In: Sequim, Washington, USA

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Reviewed: Oct. 17, 2007

I ended up with a solid clump of walnuts and (still white, no brown at all) sugar solidly stuck to the bottom of my bowl. And that was after less than 3 minutes, stirring every 30 seconds. I am once again convinced that trying to microwave a short-cut is always a waste of time.

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Yummum

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Reviewed: Sep. 23, 2007

I make half the recommended quantity by halving all the ingreds and microwaving for 3.5 mins. Start checking on it every 30 secs after the 2 min mark. It should start to look a light caramel-y brown in color. Better to check often and pull it out too soon. If you over-do it, it will burn in an instant and there's no recovering your walnuts then.

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littlelambie

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Reviewed: Jul. 13, 2007

I use this all the time for salads. I cut the microwaving time about in half though. Yummy!

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PSHELLY

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Reviewed: Jul. 12, 2007

Unfortunately I didn't read the reviews before attempting this, and I too ended up with a charred mess and smoke filled kitchen. I stirred at 3 minutes and should have only gone maybe another minute more. At 6 minutes they were black. I'm sure they would be very good if not cooked too long, so I will try again another time.

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cnkmorey

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Reviewed: Jun. 24, 2007

Great microwave recipe! I added 1 tsp vanilla and a good sprinkling of salt and cinnamon. It took 6.5 minutes in my microwave to cook and, after a few minutes of cooling on parchment paper, they crisped up nicely! These would be great put into a pretty jar as a holiday or hostess gift!

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RAZMOM4

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Reviewed: Jun. 12, 2007

I'm sure this recipe has great potential, but as written I ended up with a smoke-filled house and a black mess in the microwave that smelled horrible. I checked the nuts every 2 minutes - after 4 they didn't seem carmelized at all, but at the 6 minute stage it was already WAY to late. I can't imagine anyone needing to microwave these anywhere near the 8 minutes.

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BAYBEDAUL

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Reviewed: Jun. 8, 2007

THIS WAS AMAZING! I ADDED A BIT OF VANILLA AT THE VERY END. I CAN'T BELIEVE YOU CAN DO IT IN THE MICRO! GREAT RECIPE, WILL DEFINITELY MAKE AGAIN. THANKS!

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Tara

Cooking Level: Intermediate

Home Town: Mount Vernon, Ohio, USA

Living In: Reno, Nevada, USA

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Reviewed: Jun. 3, 2007

These were really good (I used pecans because I didn't have walnuts), but the only thing wrong was that they stuck together in clumps even though I spread them out on the baking sheet. Anyway, really good on Strawberry Spinach Salad!

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peggy

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Reviewed: Apr. 20, 2007

This was excellent. I used Splenda for the sugar, cooked for 6 min.in the microwave and 15 min.at 350 in the oven. Shendy

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SHENDY

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Reviewed: Feb. 18, 2007

YUM! Delicious addition to salad! I followed this recipe, but wasn't sure what 'done' meant- having never cooked these before. I think I went a little too far (6 1/2 mins. in my microwave) and they recrystalized. I stirred after every minute and kept watching to see how much of the liquid was absorbed. Once I though they were done, I spread them out on a parchment lined cookie sheet and then put them in the oven- which I had just turned off after baking a cake- and let them sit there until I was ready to assemble the salad. This added an extra bit of crunch to them and really made them over the top good. Thanks for an easy recipe that has LOTS of wow-factor!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jan. 1, 2007

These walnuts were a hit with my family! I made them to go into a strawberry and blue cheese salad, and it was wonderful! I will be making these over and over again! I did put them into the over for 5 minutes just to crisp them up, but that's the only change I made. Thanks for the terrific recipe!

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JENBAXBLU

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 24, 2006

VERY FAST AND EASY TO MAKE, USED PECANS, BECAUSE I HAVE LOTS OF PECAN TREES. IT WAS GREAT. THANKS FOR SHARING.

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V29578

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Reviewed: Aug. 4, 2006

these walnuts were so delicious! the only alteration i would suggest would be a little less topping (and i mean a little) as well as placing in the oven on 350 for about 15 minutes. If not put in the oven, the nuts taste chewy and raw under the sugar coating. the oven just crisps them a bit to make them even more delicious!

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