1/2 teaspoon of ground cardamom (or use cloves if ground is unavailable)
2 teaspoons of salt (divided)
1 pound of California walnut halves
1/4 cup of granulated sugar
Beet Compote
1 beet
1/2 cup of granulated sugar
1 teaspoon of vanilla extract
PREPARATION
cardamom walnuts
Preheat oven to 325°F.
Line a baking sheet with parchment paper and set aside.
Place the butter, honey, cardamom, and 1 teaspoon of salt in a large pot over medium heat. Heat until a smooth, creamy consistency is formed (approximately 2 minutes).
Remove from the heat and immediately pour the walnuts into the pot. Stir until the nuts are completely coated with the mixture.
Spread the walnuts evenly on the baking sheet and bake for 15 minutes, stirring the nuts every 5 minutes or so to avoid burning.
Remove the nuts from the oven and then pour the sugar and 1 teaspoon of salt on top. Lightly mix and then spread the nuts evenly on the sheet to cool. Once cool, serve or store in a sealed canister.
Beet compote
Preheat oven to 350°F.
Wrap beet in foil, roast for 45 minutes to 1 hour or until fork inserted slides in easily.
Using a paper towel, rub skin off beet.
Place the mashed beet, sugar, and vanilla extract into a small pot. Cook over medium heat until a rolling boil begins. Cook with the rolling boil for 5 minutes and then remove from heat. Let cool, store in the refrigerator, and serve cold with cardamom walnuts.
