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Candied Walnuts
First, take a long piece of waxed paper, maybe about 2 feet long, spray it generously with Pam and
spread the Pam around so there are no bare spots in the middle of the paper.
Then, in a large saucepan, add one cup of white sugar, 1/2 cup of brown sugar, 1/4 cup of water and
1 teaspoon of salt and let it boil until it starts to turn golden. Watch very carefully, don't
let it get to the color of honey because it'll continue to cook even after you take it off the heat
and taste burned.
When it gets to the color of light amber, quickly add a about a tablespoon of butter and stir it and boil it for
maybe 30 seconds, then take it off the heat and quickly add about 2 to 3 cups of walnuts. Stir continuously until
the walnuts are well coated and the carmelized sugar turns stringy.
Then quickly (quickly is the operative word here) spread
the walnuts on the waxed paper, separating them and working them into one flat
layer as much as possible. Leave them alone to harden for about half an hour. Don't bother to try to
resist eating the carmel that doesn't stick to the walnuts though . . . it's hopeless!
Break the walnuts into small bite-sized pieces. This is the best salad topping ever but use sparingly, just as a taste
teaser.
Rasberry Feta Salad: This is the easiest salad ever and my favorite when having guests, it's so good it
could pass for dessert! Start with a large flat platter (I use a white one) and cover it almost to the edges with
packaged lettuce (I like the spring mix). Then generously sprinkle the lettuce with crumbled feta cheese,
then fresh raspberries, then your homemade candied walnuts, then fresh raspberry dressing. Don't toss the
ingredients, you want your guests to see the pretty layers. If you don't want to make your own raspberry
dressing, use the bottled one from Knotts Berry Farm, it's so good, no one will know the difference, it's very
concentrated though so use sparingly.
Click here for printable recipe.
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