Posted by: Jonjon | September 6, 2009

Caramelised Walnuts 8/10 September 6 2009


1/2 cup sugar,

2 tablespoons balsamic vinegar,

1 1/2 cups walnuts

* Nonstick vegetable oil spray

* 1/2 cup sugar

* 2 tablespoons balsamic vinegar

* 1 1/2 cups walnuts

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Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.

Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)


You can double the walnuts. I used almonds and cashews.

Walnuts and pecans were the best, because they tasted very nutty, which was a perfect compliment to the sweetness of the sugar syrup.

The almonds added a fragrance that did not compliment well, and the cashews added an extra sweetness which seemed a bit unnecessary.

I placed it in the oven for 20 minutes. There was not much vinegary taste as I had expected. The use of balsamic vinegar added a slight …fragrance that made the nuts feel as if it was a dish rather than a snack.


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