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.
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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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