I had a bit of a struggle with this recipe in that I couldn’t get an even distribution of sauce on the nuts. I used an additional tablespoon of butter, which may or may not have thrown the recipe all out of whack. Either way, the walnuts were not coated all that well before I shoved them into the oven.
But once inside the oven the gelatinous mass bubbled up and thinned out and eventually, once cooled, I was left with one large albeit thin square of nuts – like a butter brickle or toffee, but not quite as hard. I had to break the nuts out from the shell to chop.
The only reason I made these babies was to add to some cranberry sauce, so I honestly don’t even know what they taste like, as I somehow managed to not try them before adding them to the sauce.
- 1/4 c. dark brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. Kosher salt
- 1/8 tsp. ground nutmeg
- 1/8 tsp. cayenne pepper
- 3 T. butter, melted
- 1 c. walnuts
- Preheat oven to 325°F. Whisk together brown sugar, cinnamon, salt, nutmeg, and cayenne in a medium bowl. Add in melted butter and stir until well combined.
- Toss walnuts in the sauce to thoroughly coat nuts. Spread walnuts onto a foil lined baking sheet. Transfer to oven and bake for 15 minutes. Remove walnuts from oven and let cool to room temperature. Then roughly chop.