Candied Walnut Wedge Recipe

Name: Candied Walnut Wedge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus more to butter pan; 1 1/4 cups coarsely chopped walnuts; 1 1/2 cups walnut halves; 1/2 vanilla bean; 3 tablespoons brown sugar; 3 tablespoons granulated sugar; 2 tablespoons dark rum; 6 tablespoons light corn syrup; 1 extra-large egg yolk; 1 extra-large egg

Servings: persons

1
Preheat the oven to 375F.
2
Butter the bottom and sides of a 9-inch springform pan, and line the bottom with parchment paper.
3
Close the latch, and place the pan on a large sheet of aluminum foil.
4
Fold the foil up around the sides of the pan to prevent the filling from leaking out while the walnut wedge bakes.
5
Place the pan on a baking sheet.
6
Toast the chopped walnuts and walnut halves separately on a baking sheet, about 8 minutes, until theyve browned slightly and smell nutty.
7
Place 3 tablespoons butter in a small saute pan.
8
Split the vanilla bean lengthwise, and use a paring knife to scrape out the pulp and seeds onto the butter.
9
To make sure not to lose any of the precious seeds, run your vanilla-coated knife through the butter.
10
Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat, swirling the pan a few times, until the butter browns and smells nutty.
11
In a stand mixer fitted with the whisk attachment, beat the sugars, rum, and corn syrup at medium speed 4 to 5 minutes.
12
Add the warm brown butter, and mix another 2 to 3 minutes to incorporate.
13
Add the egg and yolk, and continue to mix at medium speed another minute or two.
14
Spread the chopped walnuts in an even layer in the prepared pan.
15
Place the walnut halves in concentric circles over the chopped walnuts.
16
Pour the filling evenly over the nuts, and bake about 40 minutes, until the nuts are caramel-colored and the filling is set.
17
Let cool about 30 minutes.
18
Remove from the pan, and cut into wedges.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus more to butter pan, 1 1/4 cups coarsely chopped walnuts, 1 1/2 cups walnut halves, 1/2 vanilla bean, and more.

Yes, Candied Walnut Wedge falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Candied Walnut Wedge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions