Spiced Walnuts
- Comments()
Body+Soul, October 2006
- Prep Time 10 minutes
- Total Time 10 minutes
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Yield Makes 2 cups
Serves 8
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Ingredients
- 1 tablespoon honey
- 2 teaspoons olive oil
- 2 cups walnut halves
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
Directions
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In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
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Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.
I didn't care for this flavor combination at all, and neither did my husband. I like the sweet/spicy aspect, just not with these particular spices. I may experiment with other spices to find one that compliments but doesn't overpower the walnut flavor. And it may be our humid Florida climate, but they came out very sticky and I had to toast them in the oven to dry them out. My husband suggested we may be able to use them chopped up on a salad.
These are so yummy!
agreed; positively delicious! now they are requested of me for family parties.
I absolutely ADORE this recipe, we made it over Christmas for the first time, SO yummy.
i would like to see the recipe too...
Where is the recipe. Only the prep time is listed not the recipe.
Where's the recipe!
I'd like a tip for packing these in a jar so they don't stick together. They'd make great gifts. These are delicious!
I make this recipe during the holiday and mix the equivilant of 2 cups of nuts using a mixture of walnuts, cashews, pecans and almonds - sometimes I add dried cranberries or cherries. It makes a great alternative to all the holiday sweets!
tremendous hit. easy to eat, satisfying, and nice balance between, sweet/salty
For those with alergies to the walnuts, what about the use of pecans and how would they fair in comparrison?
Walnuts are my favorite snack, and this recipe makes them even better! I cannot believe the flavor-explosion in my mouth when eating these. Whoever came up with this recipe is a genius.