The caramel flavor comes from the brown sugar. They're crunchy, sweet, and the kosher salt balances them out perfectly! Don't skip the course kosher salt. I will try sea salt next time just to be different. And yes, I can tell the difference, I love kosher and sea salt. Do yourself a favor and throw out your plain old iodized salt and make the switch, you use less and it tastes SO much better.
3 cups walnut halves
1/2 cup white sugar
1/2 cup brown sugar(unpacked)
course kosher salt
In a large non-stick pan combine walnuts and sugar. Stir constantly(a slim silicone spatula works great for this) over medium-medium/low heat until walnuts are heated through and sugars are liquified into a deep brown(but not burnt). Watch closely as you will need to stay in front of the stove top the entire time. Pour out onto a cookie sheet lined with non-stick foil. Spread out. While still warm sprinkle with kosher salt.
I'm using these for a spinach, cranberry, feta salad with pomegranate vinaigrette. You can also store them in an airtight container when completely cool. Be careful not to burn yourself when you sneak a warm one, because you will not be able to help yourself.
Those look a-freakin'-mazing!
ReplyDeleteDo keep some iodized salt if you bake. It distributes more evenly in most doughs and batters.
I wonder how they would taste with almonds instead of walnuts... (allergies)... must try, tho... sounds DELISH!
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