Published by Harvard Common Press
These are a flavorful addition to Chicken with Glazed Walnuts, and they are wonderful as a salad topping or as a snack with drinks.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, gluten-free, halal, kosher, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturenutty, spiced
- 2/3 cup walnut halves and pieces
- 1½ tablespoons sugar
- 1/8 teaspoon cinnamon
- Pinch of salt
- Pinch of freshly ground black pepper
- Dash of cayenne pepper
Have a clean plate ready near the stove. Place the walnuts in a small, heavy nonstick skillet. Sprinkle on the sugar and spices. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar melts, 3 to 5 minutes. Almost all of the sugar will cling to the walnuts. Immediately dump out the walnuts onto the plate to cool. If you leave them in the hot skillet even a moment too long, they will burn. These can be made a day ahead and stored at room temperature until needed.
2007 Beth Hensperger and Julie Kaufmann