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Candied rosemary walnuts

Candied rosemary walnuts presented in a jar

Candied rosemary walnuts

Name: Candied rosemary walnuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 4 small bags
Ingredients: vegetable oil for the baking sheet (optional); 150g caster sugar; 200g walnut halves; 1 tbsp finely chopped rosemary

Anna Glover

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Makes 4 small bags

Easy

Prep: 10 mins

Cook: 10 mins

plus cooling

A star rating of 4.3 out of 5.3 ratingsRate

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Serve these moreish candied rosemary walnuts with soft cheese, or on baked camembert. They make an excellent gift at Christmas for any cheese lover

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

vegetable oil

for the baking sheet (optional)
150g caster sugar
200g walnut halves
1 tbsp finely chopped rosemary

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Nutrition: Per bag (4)

kcal505
fat34g
saturates4g
carbs39g
sugars39g
fibre2g
protein9g
salt1.2g

Method

step 1

Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don’t stir – tilt the pan for an even colour.
step 2

Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don’t touch them as they’ll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.

Recipe from Homemade Christmas, December 2020

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A star rating of 4.3 out of 5.3 ratings

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