Photo: Wikimedia Commons, CC BY-SA 3.0 · source
Other · From Bladwijzer
Caramelised walnuts with rosemary
- Makes: ± 250 g
- Time: 20 min + 30 min cooling
- From: Walnut
Ingredients
- 250 g shelled walnuts
- 100 g sugar
- 50 ml water
- 1 sprig fresh rosemary
- 1 pinch sea salt
Method
- Crack the walnuts and pick out nice, whole halves. Throw away any that are dark or smell bitter.
- Chop the rosemary needles finely and line a baking tray with baking paper.
- Put the sugar and water in a heavy-based pan and bring to the boil. Do not stir, but swirl the pan now and then, until the caramel is golden brown (8–10 minutes).
- Take the pan off the heat and quickly stir in the walnuts, rosemary and salt until everything is coated. Careful: caramel is extremely hot.
- Spoon the nuts onto the baking paper and separate them with two forks before they set.
- Leave to cool for 30 minutes, until the caramel is hard and glassy.
Storing: Two weeks, dry, in a well-sealed tin. Throw away any nuts that taste bitter or rancid. Contains nuts: take care with a nut allergy.