SOFT, CHEWY ROSH HASHANAH HONEY-WALNUT COOKIES
This is a GREAT recipe for any honey lovers or for a great cookie for Rosh Hashanah. The honey and walnut flavors together are divine. Yummy, soft and chewy texture, a big hit with kids and everyone else who tries them! Delightful, unique (don't find many cookies that have such a delicious honey flavor) deliciously honey flavored cookie perfect for any time of year. Try it! You'll love it! :)
Provided by FRIENDLYFOOD
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon; mix in the walnuts.
- In a separate large bowl, beat the butter and brown sugar together with an electric mixer until fluffy; stir in the honey, vanilla extract, and egg until thoroughly combined. Mix the flour mixture into the wet ingredients just until well combined (don't overmix), and chill the dough for at least 1 hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
- Scoop up about 1 tablespoon of dough per cookie, and roll into a ball; place onto the prepared baking sheets.
- Bake until the cookies are just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Allow the cookies to cool on baking sheets for about 5 minutes before removing them to finish cooling on racks.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 25.6 g, Cholesterol 23 mg, Fat 8.2 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 175 mg, Sugar 13.3 g
HONEY WALNUT DELIGHTS
Make and share this Honey Walnut Delights recipe from Food.com.
Provided by Pinay0618
Categories Bar Cookie
Time 45m
Yield 48 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Cut cookie dough into 1/2-inch slices; arrange in bottom of ungreased 15x10x1- or 17x11x1-inch pan. With floured fingers, press dough evenly in pan.
- In medium bowl, mix remaining bar ingredients. Drop mixture by 1/2 teaspoonfuls evenly over cookie dough; spread slightly (dough will not be completely covered).
- Bake 15 to 20 minutes or until light golden brown. Cool completely, about 20 minutes.
- In medium bowl, mix glaze ingredients until smooth; drizzle over bars. Cut into bars.
Nutrition Facts : Calories 31.1, Fat 1.6, SaturatedFat 0.1, Sodium 0.5, Carbohydrate 4.3, Fiber 0.2, Sugar 4, Protein 0.4
HONEY WALNUT SHRIMP
Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
- Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
- Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
- Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
- Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
- While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
- Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
- Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
- Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
- Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
- Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.
NON-EVIL TURKISH DELIGHT
Rosewater-Pistachio Candy
Provided by Liz Gutman
Categories Candy Nut Tree Nut Pistachio Edible Gift Candy Thermometer
Yield Makes about 100 one-inch candies
Number Of Ingredients 23
Steps:
- 1. Generously coat the baking sheet with cooking spray, and set it aside.
- 2. Make the sugar syrup: Combine the sugar, honey, water, and cream of tartar in a medium-size (4-quart) saucepan, and mix with the heatproof spatula to combine. Bring the mixture to a boil over high heat, and insert the candy thermometer. Reduce the heat to medium-high and cook, without stirring, until the temperature reaches 260°F/127°C (hard ball stage), about 15 minutes.
- 3. Meanwhile (keeping an eye on the sugar syrup), make the cornstarch mixture: In a large (6-quart) saucepan, whisk together the cornstarch, confectioners' sugar, water, and cream of tartar to combine. Once the sugar syrup reaches 250°F/121°C (firm ball stage), place the cornstarch mixture over medium heat and cook, stirring constantly with the whisk; it will thicken and boil quickly, 2 to 3 minutes. Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside.
- 4. At this point, the sugar syrup should be close to 260°F/127°C (hard ball stage); when it reaches that temperature, remove it from the heat and carefully pour it into the cornstarch mixture. Stir well with the whisk to combine. Bring everything to a low boil over medium heat. Then reduce the heat to low and cook at a low simmer, stirring frequently with the spatula, until the mixture is thick and gluey and a light golden color, 30 to 45 minutes. Don't turn your back on it! You need to make sure to scrape the bottom of the pan with the spatula every few minutes to prevent scorching and lumps.
- 5. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring (if using).
- 6. Wearing oven mitts, immediately pour the candy into the prepared baking sheet. Place a piece of plastic wrap directly on the surface of the candy to prevent it from forming a skin as it cools. Allow it to cool until it has set and is firm and cool to the touch, 6 to 8 hours.
- 7. Gently peel off the plastic wrap. Dust the cutting board with the confectioners' sugar. Run the tip of a paring knife between the candy and the sheet, and gently turn the candy out onto the prepared board.
- 8. Place the cornstarch mixture in a medium-size bowl. Generously coat a sharp chef's knife with cooking spray, and use a gentle slicing motion to cut the candy into 1-inch squares. Dredge the pieces in the cornstarch mixture until well coated.
- Store the Turkish delights, layered with wax paper, in an airtight container at cool room temperature for up to 1 month.
HONEYED WALNUTS
Use these to top our Warm Vanilla Cider.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Combine walnuts, honey, and salt in a bowl. Toss to coat, and spread in a single layer onto a parchment-lined baking sheet. Bake, tossing occasionally, until toasted, about 15 minutes. Let cool.
HONEY ROASTED WALNUTS
Sweet and spicy - a great quick snack. Best to keep in an airtight container for about a week at room temp.
Provided by katew
Categories Lunch/Snacks
Time 28m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.
- Stir once then cook 3 minutes till sugar dissolved.
- Add walnuts, stir to coat.
- Simmer 5 - 7 minutes or until syrup is lightly browned.
- Drain through a coarse sieve, discard cinnamon stick.
- Place walnuts on a wire rack over a 19 X 29 cms rectangular slice pan.
- Cook in moderate oven 180 C for about 8 minutes or until nuts have darkened slightly.
- Remove from oven, cool on wire rack.
- Nuts will crisp as they cool.
More about "honey walnut delights recipes"
RICH CRESCENT NUT DELIGHTS RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (30)Category DessertServings 12Total Time 1 hr 20 mins
- Heat oven to 375°F. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add brown sugar; cook 3 minutes, stirring constantly. Reduce heat to low. Add pecans, walnuts, cinnamon, salt, honey and maple syrup; mix well. Cook 3 minutes, stirring occasionally. Remove from heat; stir in maple flavor. Cool 15 minutes.
- Sprinkle 3 teaspoons of the flour over work surface. If using crescent rolls: Unroll dough onto floured surface; press perforations to seal. Sprinkle with remaining 2 teaspoons flour. Roll to form 18x12-inch rectangle. If using dough sheet: Unroll dough onto floured surface. Sprinkle with remaining 2 teaspoons flour. Roll to form 18x12-inch rectangle.
- Carefully spoon and spread pecan mixture evenly over 1 long side of dough in 4-inch-wide strip, spreading to within 1/2 inch of edges. Starting with topped side, carefully roll up dough. (There may be small breaks in dough.)
- Spoon 1 tablespoon of the melted butter diagonally on ungreased large cookie sheet. Place filled roll, seam side down, over butter on cookie sheet. Pinch ends to seal. Gently flatten dough until 3 inches wide. Brush top and sides with remaining tablespoon melted butter. Sprinkle with cinnamon-sugar.
HONEY GLAZED WALNUTS - GARNISH & GLAZE
From garnishandglaze.com
CHINESE HONEY-GLAZED BEEF AND WALNUTS - THE DARING …
From daringgourmet.com
HONEY GLAZED WALNUTS - EASY TO MAKE WITH 4 INGREDIENTS!
From cupcakesandkalechips.com
FRUIT SALAD WITH HONEY WALNUTS RECIPE - W/ FRESH …
From showmetheyummy.com
HONEY WALNUT DELIGHTS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 96Total Time 40 minsCategory DessertsCalories 66 per serving
HONEY WALNUT SHRIMP - DAMN DELICIOUS
From damndelicious.net
HONEY WALNUT DELIGHTS | DENNIS W JOHNSON | COPY ME THAT
From copymethat.com
BEST HONEY WALNUT DELIGHTS RECIPES
From alicerecipes.com
BEST HONEY WALNUT SHRIMP RECIPE - HOW TO MAKE HONEY WALNUT …
From delish.com
HOW TO MAKE EASY HONEY GLAZED CANDIED WALNUTS - THE FED UP …
From thefedupfoodie.com
33 EASY AND TASTY WALNUT DELIGHT RECIPES BY HOME COOKS
From cookpad.com
HONEY WALNUT DELIGHTS | RECIPE CART
From getrecipecart.com
31 HONEY & NUT RECIPES YOU'LL DROOL OVER | TASTE OF HOME
From tasteofhome.com
HONEY WALNUT COOKIES - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
HONEY WALNUT DELIGHTS | RECIPE | RECIPES, HONEY WALNUT, FALL …
From pinterest.com
You'll also love