I always keep a jar of these ready to add to a cheese board or a dessert. They keep in a Kilner jar or similar airtight container for up to 6 weeks.
In the recipe I use dessert wine for another layer of flavour. If bits get left over after a dinner, I always keep it but water will do.
EQUIPMENT – Baking tray with baking parchment or bake-o-glide. I prefer bake-o-glide as it’s reusable.
200g walnut halves
2 tbsp dessert wine (or water)
2 tbsp icing sugar
Pre heat the oven to 160C Fan.
Put the walnuts in a bowl. Spoon over the wine or water then sprinkle with icing sugar. Using a spatula, toss everything to make sure the nuts are all evenly coated.
Place in a single layer on the baking sheet and bake for 10 minutes. Keep an eye on them and make sure they don’t burn.
Remove from the oven and allow to cool completely. Store in a jar ready for use.
Ingredients
- 200 g walnut halves
- 2 tbsp dessert wine or water
- 2 tbsp icing sugar
Instructions
- Put the walnuts in a bowl. Spoon over the wine or water then sprinkle with icing sugar. Using a spatula, toss everything to make sure the nuts are all evenly coated.
- Line a baking tray with baking paper or reusable bake-o-glide Place the walnuts in a single layer, put in the oven and bake for 10 minutes. Keep an eye on them and make sure they don’t burn.
- Remove from the oven and allow to cool completely. Store in a jar ready for use.
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