Meringue Walnuts are a colonial-era treat that deserves a well-needed comeback! A delightfully whipped meringue is folded with walnuts and baked on a butter-coated pan until golden and crispy. These walnuts might surpass any of your tried-and-true sweet treats.

While we think of candy as those wrapped confections lining the checkout lanes of grocery stores, candy has been around for a very long time, just maybe in a different form. Some of the earliest records of candies were referred to as sweetmeats and were nuts coated in honey. As time passed and processed sugar cane came into the cook’s kitchen, honey was sometimes swapped out for sugar, and that’s what you see with this recipe for Meringue Walnuts. This treat would’ve been quite laborious to make back then, as they would beat the egg white into a meringue by hand, but luckily this recipe calls for amenities of modern equipment.

Whip the egg whites up with a pinch of salt and gradually add in the sugar until glossy stiff peaks form.

Next, fold in the walnuts, gently incorporating until all of them are coated. Dollop large spoonfuls of the walnut-meringue mixture onto a parchment-lined baking sheet coated with melted butter. Make sure the walnuts are spread out into an even layer before putting them into the oven and baking them for thirty to forty minutes.

After they are baked, let them cool.

Break into pieces and they’re ready to serve!

Meringue Walnuts are one of those treats that you plan on giving or sharing, but silently pick at it until it is all gone — it’s that additively good.