CARAMELIZED WALNUTS
An easy Caramelized Walnuts recipe
Categories Nut Bake Quick & Easy Vinegar Walnut Fall Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
- Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)
CARAMELIZED WALNUTS
Delicious and addictive! Serve with cheese or as an after-dinner nibble. Recipe from Lucy Waverman.
Provided by Leslie
Categories Lunch/Snacks
Time 20m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 325° F .
- Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
- Combine honey, water and oil in a skillet and bring to boil.
- Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
- Transfer nuts to a bowl.
- Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
- Store in an airtight container.
- If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!
Nutrition Facts : Calories 1062.3, Fat 80.8, SaturatedFat 7.8, Sodium 1166.9, Carbohydrate 83.3, Fiber 7.9, Sugar 70.2, Protein 17.9
CARAMELIZED WALNUT HALVES
Use these caramelized walnut halves to top our Pumpkin Cake with Brown Butter Icing.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 10
Number Of Ingredients 2
Steps:
- In a small skillet, melt sugar over medium-high heat until medium golden, about 3 minutes. Remove skillet from heat. Working quickly, drop walnut halves, one at a time, into the melted sugar. If the sugar hardens, return skillet to low heat, and stir several minutes. Using a fork, turn walnuts until they are evenly coated. Transfer walnuts to a wire rack to cool completely. Use to decorate cake.
CARAMELIZED CABBAGE AND WALNUT PASTA
A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.
Provided by Hetty McKinnon
Categories weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
- After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
- Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.
CARAMELIZED WALNUTS
Use these to top salads. You can store leftovers in a sealed container at room temp for a few days, but I doubt there will be any! They are very addictive.
Provided by kelly in TO
Categories Lunch/Snacks
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a medium skillet, cook the walnuts, brown sugar, salt, cayenne and.
- 1 teaspoon of walnut oil over medium-high heat. Cook until the sugar.
- caramelizes and coats the nuts, about 5 minutes, stirring occasionally.
- to separate the nuts. Transfer to a baking sheet covered with waxed.
- paper to cool.
Nutrition Facts : Calories 527.9, Fat 42.7, SaturatedFat 4, Sodium 593.4, Carbohydrate 35.1, Fiber 4, Sugar 28.1, Protein 9
CARAMELISED NUTS
A moreish treat that can be a little addictive. These nuts are so yummy you'll need to make double
Provided by Tana Ramsay
Categories Afternoon tea, Buffet, Dessert, Supper, Treat
Time 15m
Number Of Ingredients 3
Steps:
- Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
- Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 194 calories, Fat 12.2 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 16.4 grams carbohydrates, Sugar 15.7 grams sugar, Fiber 0.9 grams fiber, Protein 3.2 grams protein, Sodium 0.01 milligram of sodium
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