November 23, 2005 - Joanne

Recipe: Spiced & Spiked Walnuts

1 tbsp unsalted butter
3 tbsp olive oil
1/4c superfine sugar
(spiked with vanilla) – either add ¼ tsp Vanilla Extract or use Vanilla Sugar.
1/4-1/2 tsp bourbon
1 tbsp smoked sea salt
¾ lb walnut halves

Heat olive oil and butter over high heat.
Add nuts. Reduce heat to med-high. Sprinkle sugar over nuts.

Cook until nuts brown slightly and sugar caramelizes. Then dump into a bowl and toss with bourbon and salt.

Spread on a parchment or Silpat lined sheet pan to cool. Store in an air-tight container and use within a week.

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