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Addictive, crazy, out-of-this-world delicious ... I'm keeping this one short because there's not too much else to say .............. and I must admit, I'm a bit tired after spending a wonderful weekend with these five little cutie pies(and their mommies and daddies).
Not too tired though to come home and make these amazing Candied Balsamic Rosemary Walnuts. The idea for them has been rolling around in my head for a while now. When I saw my daughter's prolific rosemary bush, well, that did it! I cut myself a huge bouquet.
Once we were home and unpacked, the beautiful rosemary kept calling me. Okay, okay............. I started mixing, stirring and concocting ................ within 20 minutes these amazing guys were parading out of my oven. I snitched one right away, trying not to burn my tongue. Oh, wow! .................. like I said; addictive, crazy, out-of-this-world delicious!
You have to try them! I promise you won't be a bit disappointed!
I'm thinking about all the ways I could use them ................. oh, but that might just be another post(s)............. 🙂
5 from 1 vote
Candied Balsamic Rosemary Walnuts
Author: Chris Scheuer
Course:Nuts
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
- 2teaspoonsbutter
- ½cupsugar
- 2tablespoonsbalsamic vinegaruse the best quality balsamic that you can afford
- ½teaspoonkosher salt
- 1tablespoonfinely chopped fresh rosemary
- 2cupswalnut halves or pieces
- flaky sea saltwe love Maldon
Instructions
Preheat oven to 350˚F. Line a sheet pan with foil and spray with cooking spray. Rub foil with a paper towel to cover surface well. Spray lightly again. Set aside. Place an (approximately) 18-inch piece of parchment paper on a heatproof work surface.
Add butter to a large non-stick pan and melt over medium heat. Add sugar, balsamic vinegar and salt. Continue to cook, stirring continuously until sugar is dissolved. This will take 3-4 minutes. Add walnuts and rosemary, stir gently with a heat-proof spatula to coat walnuts with sugar mixture.
Turn out onto prepared pan and place in oven. Bake for 15 minutes (It may take a bit longer), removing from oven and gently stirring every five minutes until nuts are deep golden brown. Remove from oven and immediately turn onto prepared parchment paper. Working quickly, separate nuts with two forks. Sprinkle generously with flaky sea salt. Allow to cool completely. Store in an airtight container.
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Reader Interactions
Comments
Mar Seidel says
CHRIS, MAY I PLEASE HAVE THE PRINTABLE LABELS? I'D LOVE TO MAKE THESE FOR CHRISTMAS GIFTS. THANKS!
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Lindsay @ The Café Sucre Farine says
Hi Mar, we do not have labels for these at this time.
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dhansen says
Delicious, but it does not take 3 hrs and 2 min to make!
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Chris Scheuer says
You're right! We will fix that.
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Susan says
I love this recipe. I have made exact recipe and also have made omitting rosemary and coating with cinnamon and sugar. Pecans work equally well. Present in a mason jar with a tag tied to the jar with jute as a lovely hostess gift. Add a pretty little leaf shaped bowl for a special hostess at Thanksgiving.
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Chris Scheuer says
Thanks so much, Susan, for sharing your results and your lovely gift suggestion!
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Jeanette Blain says
I pinned these months ago, and finally got around to making them. They are fantastic! Can't wait to try more of your recipes.
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Chris Scheuer says
Hi Jeanette, thanks so much taking the time to leave a comment and let us know!
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Chris Scheuer says
Yes, definitely, just omit the rosemary and you'll have some wonderful sweet nuts, ENJOY! 🙂 Chris
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Chris Scheuer says
Yes, definitely, just omit the rosemary and you'll have some wonderful sweet nuts, ENJOY! 🙂 Chris
Reply
Anonymous says
I made some Rosemary walnuts but I didn't know about the difference between fresh Rosemary and dried Rosemary. I didn't know to triple the amount of Rosemary if fresh than dried. However I prefer the sweet nuts to salty nuts. Is it possible to still add sugar and vinegar combination and change change them to sweet nuts?
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Andrea_TheKitchenLioness says
Chris, this is another winning recipe - if you were to put these beauties in front of me, there would be no stopping me...goodness, these candied walnuts look impossible to resist!
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cquek says
Beautiful! Can’t wait to try these recipes myself!
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Vicki Bensinger says
I love candied pecans and make them often especially during the holidays and for gift giving. I like this recipe with the balsamic added to the mix to give it that extra rich flavor. I'll look forward to trying them.
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peps says
I guess....you can't stop eating them!!!
I must try to make them!!Reply
renée @ Singing With Birds says
Chris, I share your love for candied nuts and wish I could indulge! They look absolutely delicious. The fact that you have such a wonderful source for fresh rosemary, well I'm trying not to be envious. I'm so going to try your recipe with granular erthritol. It's always great fun to visit your beautiful café.
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