Addictive, crazy, out-of-this-world delicious … I’m keeping this one short because there’s not too much else to say ………….. and I must admit, I’m a bit tired after spending a wonderful weekend with these five little cutie pies (and their mommies and daddies).
Not too tired though to come home and make these amazing Candied Balsamic Rosemary Walnuts. The idea for them has been rolling around in my head for a while now. When I saw my daughter’s prolific rosemary bush, well, that did it! I cut myself a huge bouquet.
Once we were home and unpacked, the beautiful rosemary kept calling me. Okay, okay…………. I started mixing, stirring and concocting ……………. within 20 minutes these amazing guys were parading out of my oven. I snitched one right away, trying not to burn my tongue. Oh, wow! ……………… like I said; addictive, crazy, out-of-this-world delicious!
You have to try them! I promise you won’t be a bit disappointed!
I’m thinking about all the ways I could use them …………….. oh, but that might just be another post(s)…………. 🙂
- 2 teaspoons butter
- ½ cup sugar
- 2 tablespoons balsamic vinegar use the best quality balsamic that you can afford
- ½ teaspoon kosher salt
- 1 tablespoon finely chopped fresh rosemary
- 2 cups walnut halves or pieces
- flaky sea salt we love Maldon
Preheat oven to 350˚F. Line a sheet pan with foil and spray with cooking spray. Rub foil with a paper towel to cover surface well. Spray lightly again. Set aside. Place an (approximately) 18-inch piece of parchment paper on a heatproof work surface.
Add butter to a large non-stick pan and melt over medium heat. Add sugar, balsamic vinegar and salt. Continue to cook, stirring continuously until sugar is dissolved. This will take 3-4 minutes. Add walnuts and rosemary, stir gently with a heat-proof spatula to coat walnuts with sugar mixture.
Turn out onto prepared pan and place in oven. Bake for 15 minutes (It may take a bit longer), removing from oven and gently stirring every five minutes until nuts are deep golden brown. Remove from oven and immediately turn onto prepared parchment paper. Working quickly, separate nuts with two forks. Sprinkle generously with flaky sea salt. Allow to cool completely. Store in an airtight container.