November 23, 2005 - Joanne
1 tbsp unsalted butter
Recipe: Spiced & Spiked Walnuts
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.