Candied Rosemary Walnuts
User Reviews
5
Candied Rosemary Walnuts
Description
The recipe involves blanching walnuts briefly in boiling water, which cleans and prepares them for even coating. A dry mixture of sifted powdered sugar, chopped fresh rosemary, cinnamon, and sea salt is prepared separately. The blanched walnuts are drained thoroughly and mixed with this sugar-spice blend until the sugar dissolves partially, helping create a glossy coating upon baking.
Spread evenly on a parchment- or silicone-lined baking sheet, the walnuts bake at 350°F, stirred regularly to prevent burning, until golden and caramelized. Careful attention is required to avoid overcooking, as sugar can burn quickly. Once cooled, the walnuts develop a crisp texture with balanced sweet, salty, and aromatic rosemary flavors.
These candied nuts are suitable for snacking or adding to salads, cheese boards, or desserts for added flavor and texture. Extra rosemary or flaky sea salt can be added after baking for intensified seasoning.
Ingredients
- 1 cup powdered sugar sifted
- 1 Tablespoon rosemary heaping, chopped, fresh
- 1 teaspoon cinnamon
- 1 teaspoon of sea salt
- 4 cups walnuts
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In medium mixing bowl, combine powdered sugar, rosemary, cinnamon and salt. Set aside.
- Fill medium saucepan halfway with water and bring to a boil.
- Add walnuts to boiling water and blanch for three minutes.
- Strain blanched walnuts well and add to the sugar mixture. Toss to coat until well-mixed and sugar have dissolved.
- Spread walnuts onto a baking sheet and bake for 18-22 minutes, or until walnuts are golden. Stir every few minutes and keep an eye on them to make sure the sugar isn't burning.
- Remove from oven and allow to cool. Store in airtight container.
Notes
- Monitor the walnuts closely during baking to prevent the sugar from burning; sugar caramelization happens quickly once started.
- Use parchment paper or a silicone baking mat to prevent sticking; avoid wax paper as it melts with heat.
- A heavy-bottomed pan is recommended if using stovetop methods to avoid uneven burning.
- This method works well with other nuts or seed blends; adjust cooking time accordingly for smaller or different nuts.
- For stronger flavor, sprinkle additional fresh rosemary or flaky sea salt onto the nuts immediately after removing from the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 146mg | 6% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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