Ginger-Spiced Walnuts
Cookbook
Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
Published by Harvard Common Press
I like to keep these on hand to serve during the holidays. They also make nice gifts when put in jars and decorated with ribbon. Crystallized ginger comes sold in small pieces. Use a spice grinder to grind it into a powder.
Cooking Time2 min
Cooking Methodslow cooking
CostInexpensive
Total Timeunder 4 hours
Make Ahead RecipeYes
Kid FriendlyYes
OccasionCasual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party
Recipe Coursesnack, tapas/small plates
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian
Equipmentcrock pot
Five Ingredients or LessYes
Mealsnack
Taste and Texturecrunchy, nutty, spiced, sweet
Ingredients
- 1 pound unsalted raw walnut halves (about 4 cups)
- ¼ cup corn oil or other mild-tasting oil
- 1/3 cup packed light brown sugar
- 1 tablespoon ground crystallized ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
Instructions
-
Combine the walnuts and oil in a 3½- to 4-quart slow cooker, stirring to coat. Add the brown sugar, stirring to coat evenly. Cover and cook on High for 15 minutes. Adjust the setting to Low and cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.
-
In a small bowl, combine the ginger, cinnamon, and allspice and sprinkle over the nuts, stirring to coat evenly. Spread the nuts out in a single layer on a baking sheet and let cool completely before serving. These nuts will keep in the refrigerator, tightly covered, for up to a month or in the freezer for 2 to 3 months.
2004 Robin Robertson
