Hey there, it’s Melissa from The Sweet Escape with another easy recipe to keep your guests happy on New Year’s Eve. Whether you’re planning a big bash or more of an intimate affair to ring in the new year, it’s always good to have lots of snacks around. Nuts are a good choice (assuming there’s no allergies of course) because you can make them in advance, they’re perfect before or after a meal and easy for guests to help themselves. I’m going to share with you 3 slightly different yet equally delicious candied walnut recipes – Rosemary Balsamic Walnuts, Maple Cinnamon Walnuts and Spicy Walnuts.
Rosemary Balsamic Candied Walnuts:
- 2 teaspoons butter
- 1/4 cup sugar
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- 1 tablespoon finely chopped fresh rosemary
- 2 cups walnut halves or pieces
- flaky sea salt for garnish
Melt butter in pan over medium heat. Add sugar, balsamic vinegar and salt and stir occasionally until sugar is all disolved and mixture begins to bubble (about 3-4 min). Remove from heat then toss in metal bowl with walnuts & rosemary until everything is coated. Spread evenly in single layer on parchment lined baking pan. Cook at 350°F, for 15 minutes or until walnuts are golden. Be sure to check & turn half way. Remove from heat, sprinkle with sea salt and allow to cool until hardened. Separate walnuts and place in serving bowl.
Maple Cinnamon Candied Walnut & Almond mix:
- 1 tablespoon unsalted butter
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Coarse salt
- 1 cup walnuts
- 1 cup almonds
Melt butter in pan over medium heat. Add syrup, vanilla, cinnamon & salt and simmer until combined & frothy (about 3 minutes). Remove from heat then toss in metal bowl with nuts until coated. Place on parchment lined pan in single layer and cook at 350°F for about 15 minutes or until golden brown. Be sure to check half way and turn at least once. Remove from heat and allow to cool until hardened. Separate walnuts and place in serving bowl.
Spicy Candied Walnuts:
* follow the same recipe as the Cinnamon Maple Candied Walnuts but use 2 cups of walnuts and substitute the cinnamon for 1/4-1/2 tsp. of cayenne pepper. Start with 1/4 tsp. and adjust spiciness to taste.
Your kitchen will fill up with the smell of roasted walnuts and a wonderful mixture of spices. You know when they’re ready when they turn a beautiful golden color like these cinnamon maple and rosemary balsamic batches.
These nutty candied snacks are perfect any time but they pair particularly well with the Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon.
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