Honey Roasted Cardamom California Walnuts
Total Time
1 Hr
Serves
4
Serving Size
3/4 cup walnuts plus 1 tablespoon beet compote
Meal
Course
DESCRIPTION
Total Time
Prep Time
20 Mins
Cook Time
40 Mins
Total Time
1 Hr
Nutrition
Calories
346 cal
Total Fat
26 g
Polyunsaturated Fat
18 g
Cholesterol
5 mg
Sodium
394 mg
Carbohydrates
26 g
Dietary Fiber
3 g
Protein
6 g
Ingredients
Cardamom Walnuts
- 2 tablespoons of butter (softened)
- 1/3 cup of honey
- 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.