Chinese Sweet Walnuts
2 min readScientific studies are confirming what the Chinese have known since the first walnut trees from Persia were planted in Sichuan Province—walnuts are better than good for you. Revered as a brain food and kidney tonic in Chinese medicine, the walnut is an excellent source of omega-three essential fatty acids and has recently been dubbed the ―heart nut‖ because of its antioxidant, phytonutrient, and nutritional value. Whole blanched almonds or cashews will work in this delicious recipe as well.
MAKES 2 CUPS
1 tablespoon light corn syrup, brown rice syrup, or maple syrup
1 tablespoon water
2 cups walnut halves (about 1 pound)
2 tablespoons light brown sugar
2 tablespoons granulated white sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Preheat oven to 250F (120C). Lightly grease a baking sheet with sides.
In a medium bowl, combine syrup and water; add walnuts, stirring well to thoroughly coat. In a small bowl, combine sugars, cinnamon, and ginger until thoroughly blended. Add the sugar mixture to the walnut mixture, tossing well to thoroughly coat.
Place nuts in a single layer on prepared baking sheet. Bake on the center oven rack about 45 minutes, stirring and turning every 10 to 15 minutes, or until nuts are toasted and dry. Remove from oven and immediately transfer to a plate to cool to room temperature. Store tightly covered for a few weeks at room temperature, or for several weeks in the refrigerator.
{PER SERVING} (per 1⁄4 cup) Calories 223 • Protein 8g • Total Fat 18g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 2g • Sodium 2mg
