I make these candied nuts and keep them in an air-tight container for a week or two. I’ve tried this recipe a few ways, with pecans, walnuts and almonds. It’s nice to have these on-hand to brighten otherwise potentially dull meals. Sometimes, when there isn’t much time I will pull this recipe together and make a plate with a few chunks of cheese, some fresh fruit, some crackers and viola, it’s dinnertime!
Please note, these candied nuts get sticky. It’s just the way it is. You’ll always find ways to use them. As a snack for guests with cocktails on a fruit and cheese plate, with your favorite meats, or as companion to vegetable breads. If you want to make it more interesting add a shake or two of cayenne pepper, or dried herbs like rosemary, for a sweet/savory combination.
To spice up a salad, or to garnish a favorite soup.
Or add candied nuts to make your very favorite dessert even better.
- 3 tbsp. unsalted butter
- 2 1/2 c walnut halves or almonds or pecans
- 1 tbsp. fine sea salt
- 1/4 c Waxing Kara Honey
- 1/4 c raw sugar
Preheat the oven to 350F. Line a large rimmed cookie sheet with parchment.
Mix salt and sugar.
Melt butter and honey in skillet over medium heat, until it’s just liquid.
Add nuts and sprinkle pepper. Mix until coated. Remove from heat. Spread nuts in a single layer over the baking sheet and bake for 10 minutes to dry.
Remove from oven and let nuts cool for 5 minutes. Toss in raw sugar and salt mixure.
Place the nuts back onto the baking sheet or on the parchment paper and allow to cool.