27 June, 2013

HONEY CARAMEL WALNUTS

Every so often I get a hunger for candied nuts. I stumbled upon this recipe by accident and if I wasn't already hungry for them, I was as soon as I saw this recipe.

Just like grains, nuts can be difficult to digest if improperly prepared, so I tried my hand at soaking nuts for the very first time. Really, there's nothing to it. You can read more here, or continue reading.

Soaked & Roasted Walnuts 

1C raw walnut halves
1/2 teaspoon sea salt (I use Celtic)
water to cover

Mix walnuts and salt in bowl. Cover with water. Allow to soak in a warm place overnight.



After 7+ hours, drain and spread evenly on baking sheet. Dry nuts in warm heated oven (no higher than 65ºC/150ºF) for 12-24 hours, turning occasionally.


And then the magic:

Honey Caramel Walnuts adapted from Butter Believer

*disclaimer: I would not call this a healthy snack. Delicious, yes; healthy, not really.

Melt equal parts butter and honey (I used about 4 tablespoons each for approx. 1 cup of nuts) and a pinch of sea salt in saucepan over med-low heat. Stir continuously until thick, bubbly and caramel-coloured.

(For me, caramel must reach the brittle toffee stage, so cook for  ~10 minutes. If you like yours chewy, remove from heat earlier).

You may or may not use a candy thermometer to determine doneness. I used a glass of ice water. When a bit of caramel dropped into the ice water comes out brittle, it's done.

Remove from heat and drizzle over walnuts. Toss to coat. Sprinkle with sea salt if desired. Refrigerate until caramel is cool and hardened.

They keep well in the fridge or at room temperature. If you have any left over to store.


2 comments:

  1. Oh, they do look delicious! Maybe if you added cranberries they could be considered healthy! ;) (JUST KIDDING. Inside joke, people.)

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  2. Mmm, I must try this. They look wonderful! And, very simple to make! :)

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