In a mid-size pan, add the sugar and water on low heat. Mix constantly and cook until it develops into a thick but light-colour syrup. (Slowly you'll notice the first bubbles that are very loose. Let them cook for a bit longer until they are less frequent).
Once it reaches the correct syrup point, add the half walnuts and remove the pan from the stove. Mix constantly until the sugar's temperature lowers and it's completely dry.
Take back to low heat until the sugar melts completely once again. At this stage, add the whisky (or water) and cook for two minutes until it's fully evaporated and the sugar is no longer white.
Remove from the stove and place the candied walnuts on a cooking tray with a silicon mat (or parchment/baking paper). Make sure they aren't stuck together, leaving some room between them. Let them cool completely.
Once cooled down, using a piping bag (or a teaspoon), add some dulce de leche on one walnut and add another on top, on the flat side down (like making a sandwich). Let them air for one hour.
Dip each bite in melted white chocolate and place them on the cooking tray with a silicon mat to let them set.
SUBSTITUTIONS: You can replace walnuts with pecans or any other similar-shaped tree nut. If you aren't a fan of white chocolate, use dark or milk chocolate.STORAGE: Store in an air-tight container for up to 7 days in the fridge.
Dulce de Leche-Filled Candied Walnuts Bites https://www.encasacookingspace.com/dulce-de-leche-filled-candied-walnuts-bites/