Salted Caramel Candied Walnuts with Rosemary
User Reviews
5
Salted Caramel Candied Walnuts with Rosemary
Description
Salted Caramel Candied Walnuts with Rosemary showcase walnuts roasted until aromatic, then mixed into a rosemary and cayenne-infused caramel made from brown sugar and water. The nuts are evenly coated while warm and allowed to cool on baking paper or a wire rack, creating a glossy, thin caramel shell with balanced salty and sweet notes. The rosemary adds a subtle piney flavor, complemented by the slight heat of cayenne pepper. Black pepper is optional for added depth.
The combination of crunchy caramel coating and toasted walnuts makes this snack suitable for enjoying alone or enhancing salads and cheese boards. The recipe’s quick preparation requires gentle heating and careful stirring to coat the nuts without burning the caramel.
These candied walnuts store well in an airtight container for about two weeks, with options to freeze for longer storage. Variations can include using other nuts or alternate sugars. If stickiness persists after cooling, baking the nuts briefly can dry them further. Adjust seasoning to taste by omitting cayenne or salt as preferred.
Ingredients
- 2 cups or about 200 grams walnuts
- 1/2 cup or 100 grams brown sugar or Demerara sugar
- 2 prigs rosemary chopped, fresh
- a pinch cayenne pepper
- 1 teaspoon salt sea salt
- 1/2 teaspoon black pepper optional
Instructions
- In a dry pan, roast walnuts over medium heat until aromatic (about 3-4 minutes).
- In a medium pot, heat brown sugar and 2 tablespoons of water over medium heat. When it starts to boil, lower the heat and add chopped rosemary and cayenne pepper.
- Remove from the heat, add walnuts, salt and black pepper (if using) and stir until walnuts are evenly coated with a thin layer of caramel mixture.
- Transfer to a sheet of baking paper or a wire rack and let cool. Enjoy!
Notes
- To reduce stickiness, spread the coated walnuts in a single layer on a baking sheet and bake briefly to dry.
- Store in an airtight container at room temperature for up to two weeks, or freeze up to two months.
- Substitute walnuts with pecans, almonds, cashews, or mixed nuts as desired.
- Brown sugar may be replaced with Demerara, coconut sugar, white sugar, honey, or maple syrup for flavor variation.
- Omit cayenne or sea salt to adjust the spice and salt levels according to taste.
- Rosemary can be swapped for herbs like thyme, oregano, or sage, fresh or dried.
- If nuts are not coated evenly, add more sugar and continue heating until coating is consistent.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 28g | 165% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 296mg | 12% |
| Potassium | 282mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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