We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Caramelized Walnuts
Early Summer 2002
Serve with cheese or as an after-dinner nibble.
Makes 1 cup (250 mL)
1 cup (250 mL) walnut halves
1 tbsp (15 mL) honey
1 tbsp (15 mL) water
1 tsp (5 mL) vegetable oil
1/4 cup (50 mL) granulated sugar
1/2 tsp (2 mL) salt
1. Preheat oven to 325° F (160°C).
2. Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
3. Combine honey, water and oil in a skillet and bring to boil. Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
4. Transfer nuts to a bowl. Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry. Store in an airtight container.
Makes 1 cup (250 mL)
