A friend gifted me a couple of bags of walnuts long before this covid ish all went down and they have been in the freezer just waiting for something special. She has them in excess because her family farms them and she doesn’t even like them (can you imagine!!) so I told her I would be VERY happy to take some off her hands. That was back in February. Sure enough, next time I saw her at church she had two huge bags ready for me. These are the perks of living in an ag town.
So when I was almost out of nuts for my grain bowl, I knew it was time to get to roasting.
I posted the “recipe” I use a long time ago, but I can’t find it, plus I have tweaked it over the years, so here is roughly what I do:
- 2 cups nuts (nuts with grooves are better for this – ie pecans/walnuts)
- 2 tbsp maple syrup
- 2 tbsp oil
- 1-2 tbsp sugar (brown or coconut is better, but cane sugar is fine too)
- 1/2 tsp salt
Toss everything in a mixing bowl and let the nuts rest for a few minutes so the liquid really gets in every nook and cranny.
Pre-heat oven to 350 degrees F.
Pour nuts out onto a greased baking sheet (or parchment paper/silpat mat) and roast for ~5 minutes.
After about five minutes, check on the doneness and see if you want to continue to cook them for a bit longer. I like my nuts pretty dark, so I sometimes go for a full 10 minutes.
Alternatively, you could do the 5 minutes at 350 F and then broil for 1-2 minutes after.
Once you remove them from the oven, let them rest undisturbed until they are cool so the sugar hardens.
Now add to your favorite salads or snack away!
You all know, I eat this salad for 80% of my lunches these days, so I have mostly stopped taking pics.
But sometimes I just can’t help it because it looks so gorgeous.
Yummmm can’t wait to try!
Thank you for posting it! I am a very long time reader and I tried to find this recipe recently and couldn’t locate it (but got to see a lot of awesome food pics). I am about to make this right now!