With the current popularity of candied pecans, I have found walnuts to be often overlooked as a wonderful alternative. Walnuts have the highest amount of omega-3 fatty acids in comparison to other nuts and are very high in antioxidants, protein, fibre, magnesium, phosphorous and many other important nutrients.
As a walnut lover (fresh-crop only!), I find myself often looking for ways to incorporate these tasty and nutritious nuts into more of my meals. Living in the Okanagan in the heat of summer, I find myself eating lots of salads and love a bit of crunch on them, thus bringing me to start experimenting in the kitchen with walnuts. This recipe is the result of my experiments.
They work great as a crunchy salad topping, but usually many of them are eaten by friends and family before they make it to a salad! They’re also a perfect addition to cheese plates with roasted garlic and crackers.
Honey Roasted Walnuts
- 4 cups walnuts
- ¼ cup honey
- ¼ cup palm sugar or whole brown sugar
- 1 tbsp coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp salt
Line a baking sheet with aluminum foil, either use a cooking spray to lightly coat or brush on oil or butter. Preheat your oven to 325°F.
Combine the honey, oil, vanilla extract and half the salt in a small saucepan. Heat on medium-low until all ingredients are well combined.
Add the walnuts to the honey mixture and toss to evenly coat.
Pour the walnuts onto your prepared baking sheet and spread into a even layer.
Bake the walnuts for a total of 20 minutes, stirring well every five minutes to prevent burning.
Once your walnuts are golden brown, remove from the oven and give them a good mix. Let them stand for a few minutes to cool slightly, then sprinkle on the remaining salt and sugar, and stir again. As they cool, break apart the clumps as the honey starts to harden.
After everything is cooled, you can keep them in a airtight container for up to two weeks.
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