Candied rosemary walnuts presented in a jar

Candied rosemary walnuts

  • loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Makes 4 small bags

Serve these moreish candied rosemary walnuts with soft cheese, or on baked camembert. They make an excellent gift at Christmas for any cheese lover

  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per bag (4)
NutrientUnit
kcal505
fat34g
saturates4g
carbs39g
sugars39g
fibre2g
protein9g
salt1.2g
Advertisement

Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content