Description
A delightful combination of sweet and savory, these salted caramel candied walnuts with rosemary make for a perfect snack or topping.
Ingredients
- 2 cups walnuts
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the walnuts on a baking sheet and toast them in the oven for about 10 minutes.
- In a saucepan, combine sugar, butter, and heavy cream over medium heat, stirring until the sugar dissolves.
- Bring the mixture to a boil and let it cook for 5 minutes without stirring.
- Remove from heat and stir in the sea salt and chopped rosemary.
- Add the toasted walnuts to the caramel mixture and stir until well coated.
- Spread the coated walnuts back onto the baking sheet and let them cool completely.
Notes
- Store in an airtight container for up to two weeks.
- Adjust the amount of rosemary according to your taste preference.
- These walnuts can be used as a topping for salads or desserts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop and Oven
- Cuisine: American