These walnuts need to come with a huge warning label:
DON’T LEAVE OUT IN PLAIN SIGHT.
Seriously. Vanilla and walnuts are made for each other. Match made in food heaven.
These are amazing on salads, would be great on ice cream or frozen yogurt (duh) and obvioussssssly are perfect on their own.
Long story short, you need these in your life. I guess the story wasn’t really that long. I’m running on about 3 hours of sleep as I write this, people. Don’t expect genius. I’ll be happy if there are no typos. Actually, I’ll be happy if the two-year-old stays asleep and I stay awake long enough to finish typing this.
Toast walnuts in a dry frying pan over medium heat stirring frequently, about 3-5 minutes or until fragrant. Pour onto plate to cool. Also prepare a large rimmed baking sheet with a Silpat mat or parchment paper.
In a medium saucepan, combine sugar and vanilla bean seeds. Cook on medium until sugar melts and starts to turn the color of amber. Remove from heat, add walnuts and stir to coat. Work quickly.
Pour walnuts out onto prepared lined baking sheet and separate walnuts with two forks, working quickly. If you don’t get them all separated, it’s no biggie, you can cut or crack them apart once they cool.
Cool completely before storing in an airtight container. If you don’t eat them all first.
Verdict: Pretty sure I made it clear how much I adore these. Husband’s take: He calls ‘em crack. Changes I would make: Make more next time. Difficulty: Moderate if you’re not comfortable with melting sugar. Plus you have to work kinda quickly. But you can do it, I swear!
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me...)
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