Candied Rosemary Walnuts Food

5 MINUTE CANDIED WALNUTS

Steps:

• Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
• Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
• Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don't want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
• Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!

CANDIED ROSEMARY WALNUTS

Steps:

• Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
• Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.

ROSEMARY WALNUTS

Steps:

• Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

ROSEMARY WALNUTS

Steps:

• Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes

ROASTED ROSEMARY WALNUTS

Steps:

• Pre-heat oven to 350 degrees.
• Line baking sheet with foil.
• Heat olive oil with rosemary, salt and cayenne, stirring until mixed.
• Put nuts on foil-lined sheet, pour oil mixture over them, spreading evenly.
• Roast, stirring once or twice, 10- 15 min, until fragrant.
• Let cool and eat, or wrap in foil to store.

ROSEMARY WALNUTS

Steps:

• Melt butter in a large skillet over medium heat. Add rosemary and chipotle powder. Cook, stirring, 15 seconds. Add walnuts, salt, sugar, water, and Worcestershire sauce. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.

GLUTEN FREE CANDIED CRANBERRY-ROSEMARY WALNUT CRUMBLE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins. In a large bowl, toss together the cranberries, orange juice, sugar, flour, 1/2 teaspoon salt, 1 teaspoon rosemary and 1/2 cup walnuts. Transfer to the prepared bowls and bake for 15 minutes.
• Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining 1/2 cup walnuts, pumpkin pie spice and 1/4 teaspoon salt.
• Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer. Let cool on a wire rack for about 15 minutes before serving.