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Candied rosemary walnuts presented in a jar

Candied rosemary walnuts

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  • 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
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Ingredients

  • vegetable oil, for the baking sheet (optional)
  • 150g caster sugar
  • 200g walnut halves
  • 1 tbsp finely chopped rosemary

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

Recipe from Homemade Christmas, December 2020

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Overall rating

A star rating of 5 out of 5.2 ratings
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