Let’s see what else I have in my pantry/freezer for you this week!
Oh my goodness, walnuts! Let me tell you, when I found this barely untouched bag of walnuts in the bottom of our chest freezer, I was a little confused. Mostly because walnuts are my least favorite nut on the face of the planet and I don’t recall ever purchasing the bag and seriously, what would possess me to buy a POUND of them?
Maybe I had huge delusions of making insane amounts of pesto?
Who knows. I certainly didn’t, but I didn’t want the nuts to thaw out and turn rancid in the back of my mother-in-law’s pantry either, so I had to do something with them.
As a straight-up hater of walnuts in baked goods (any banana bread or brownies that include walnuts are my worst enemy), I knew that was definitely not an option.
Then I remembered one of my favorite salad combinations: baby arugula, cranberries, goat cheese and candied walnuts. And so, here we are.
With like a pound of candied walnuts. They are super tasty if you enjoy walnuts, but stay tuned later this week for sneaky ways to use up those nuts! (Besides forcing them on your house guests.)
Two Years Ago: Pumpkin White Chocolate Blondies
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- 1 cup sugar
- 3 cups raw walnut halves
- Sea salt for sprinkling
- Preheat oven to 350°F. Spread walnuts out on a baking sheet in a single layer. Bake for 5 minute to toast them, then remove from oven and let cool in pan on a wire rack. Transfer the cooled nuts to a bowl.
- Pour the sugar into a medium saucepan. Cook the sugar over medium heat, stirring with a heatproof spatula as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. Once this happens, add the walnuts into the saucepan, quickly stirring to coat each piece with the sugar mixture.
- As soon as the walnuts are coated, spread them out on a rimmed baking sheet, lined either with a silicone mat, or parchment paper. Quickly use two forks to separate the walnuts from each other. Sprinkle the nuts with salt and let cool completely. Store in an airtight container for up to 2 weeks.
Adapted from Simply Recipes