Ingredients:

  • 2 cups Raw Walnut Halves (225 g)
  • 1 Large Egg White (room temperature)
  • 1 Tbsp Water
  • 1/4 tsp Fine Sea Salt
  • 1/2 cup Granulated Sugar (100 g)
  • 1/2 tsp Vanilla Extract

Instructions:

  1. Preheat your oven to 325°F (160°C). Line a large, rimmed baking sheet completely with parchment paper or a silicone mat to prevent sticking.
  2. In a medium mixing bowl, vigorously whisk the egg white, water, and salt until light, foamy, and slightly opaque (about 30 seconds). We are aiming for air incorporation, not stiff peaks.
  3. Whisk in the granulated sugar and vanilla extract until just combined and smooth.
  4. Add the walnut halves to the egg mixture. Using a rubber spatula, toss thoroughly until every single walnut is evenly coated. They should look wet and slightly milky.
  5. Pour the coated walnuts onto the prepared baking sheet. Spread them out into a single layer, using two sheets if necessary to avoid overcrowding.
  6. Initial Bake (Set the Coat): Bake for 10 minutes. The coating should begin to set and look mostly dry.
  7. Remove the tray from the oven. Using the spatula, aggressively stir the nuts, flipping them over and breaking up any large clusters to ensure even caramelization.
  8. Second Bake (Develop Colour): Return the tray to the oven and bake for another 8–10 minutes.
  9. Stir the nuts one final time. Continue baking for 2–5 minutes, watching closely. The nuts should be a deep golden brown, and the coating should look dry and shiny.
  10. Immediately transfer the walnuts (still on the parchment) to a wire rack. As soon as they are cool enough to handle (about 5 minutes), separate any remaining clusters. Allow to cool completely for at least 30 minutes before serving.