Candied Walnuts
Description
Baked–not fried–these naturally sweetened nuts can be chopped to garnish soups and desserts; served as an ingredient in a variety of salads; added to cheese and charcuterie plates; folded into compotes and chutneys for elevated taste and texture; or simply served as a snack.
Ingredients
- 2 cups California walnut halves
- ¼ cup agave nectar
- 1-inch piece vanilla bean, scraped (1/2 teaspoon vanilla extract as substitute)
- 1/8 teaspoon cinnamon, ground
- 1/8 teaspoon sea salt
PREPARATION
- Lightly toast walnuts in 350º F oven for 5 minutes.
- Preheat a non-stick sauté pan over medium-high heat. It’s important to preheat it first so that the agave nectar caramelizes properly.
- Add the walnuts, agave nectar, vanilla, cinnamon and salt to the pan.
- Stir constantly, and cook for 4 to 5 minutes or until the syrup has reduced and caramelized. The coating will seem soft while it is warm.
- Spoon the walnuts evenly onto a Silpat or parchment-lined pan and spread evenly.
- Cool for 20 minutes to allow the coating to harden. Break apart and store in an airtight container for up to 2 weeks.
NUTRITION
- Calories: 190 cal
- Total Fat: 16 g
- Polyunsaturated Fat: 11.8 g
- Sodium: 40 mg
- Carbohydrates: 11 g
- Dietary Fiber: 2 g
- Protein: 4 g