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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)