Honey Roasted Cardamom California Walnuts

One of the many perks of being in charge of a test kitchen is that I get to constantly challenge myself. Whether its looking a salmon (literally) in the eye or attacking a creme brulee with an blow-torch, I am always quite happily stepping out of my comfort zone. As I say time and time again, the cooking process is about learning and that is why I absolutely love it. One particular dish I have always been afraid to try is a honey roasted nut. So, when I was approached by California Walnuts for a collaboration, I figured this was as good a time as any to conquer my fear. You may be thinking to yourself that this is a rather ridiculous sort of snack to be ‘afraid’ of making, but here is my logic: I have often burned, and I mean charcoal blackened, anything I have attempted to honey roast in the past… and I also do not like being wasteful. So, for those two reasons I have tip-toed around the process. But today, no more!

I have put together a fire-station proof recipe today that is a perfect snack for the upcoming holiday season: Honey Roasted Cardamom California Walnuts with Beet Compote for dipping. Do not be intimidated by the long name, it’s actually a rather simple recipe to put together. This recipe can be put together ahead of the holiday festivities, stored in the pantry, and put out on the table as a delicious all-day snack for your guests. The best part? It’s centerpiece is the California Walnut which is not only filled with omega-3 fatty acids, each ounce has 4 grams of protein and 2 grams of fiber. And who doesn’t want a little less guilt during the opulent holiday eating season? Alright, let’s get down to the goods…

HONEY ROASTED CARDAMOM CALIFORNIA WALNUTS WITH BEET COMPOTE

INGREDIENTS

1. 1 pound of California Walnuts
2. 1/3 cup of honey
3. 2 tablespoons of butter (softened)
4. 2 teaspoons of salt (divided)
5. 1/2 teaspoon of cardamom (or use cloves if cardamom is unavailable)
6. 1/4 cup of granulated sugar
7. BEET COMPOTE
8. 1 beet (mashed)
9. 1/2 cup of granulated sugar
10. 1 teaspoon of vanilla extract

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. Place the butter, honey, cardamom, and 1 teaspoon of salt in a large pot over medium heat. Heat until a smooth, creamy consistency is formed (approximately 2 minutes).
3. Remove from the heat and immediately pour the walnuts into the pot. Stir until the nuts are completely coated with the mixture.
4. Spread the walnuts evenly on the baking sheet and bake for 15 minutes, but stir the nuts every 5 minutes or so to avoid burning.
5. Remove the nuts from the oven and then pour the sugar and 1 teaspoon of salt on top. Lightly mix and then spread the nuts evenly on the sheet to cool. Once cool, serve them to your guests or store in a sealed canister.
6. OPTIONAL: To make the beet compote, place the mashed beet, sugar, and vanilla extract into a small pot. Cook over medium heat until a rolling boil begins. Cook with the rolling boil for 5 minutes and then remove from heat. Let cool, store in the refrigerator, and serve cold.

Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Place 2 tablespoons of butter, 1/3 cup of honey, 1/2 teaspoon of cardamom (or cloves if cardamom is unavailable), and 1 teaspoon of salt in a large pot over medium heat. Heat until a smooth, creamy consistency is formed (approximately 2 minutes).

Remove from the heat and immediately pour 1 pound of California Walnuts into the pot. Stir until the nuts are completely coated with the mixture. Spread the walnuts evenly on the baking sheet and bake for 15 minutes. Facing my fear, I learned during this process that it is crucial to stir the nuts every 5 minutes or so to avoid burning. Don’t forget to do that!

Remove the nuts from the oven and then pour 1/4 cup of granulated sugar and 1 teaspoon of salt on top. Lightly mix and then spread the nuts evenly on the sheet to cool. Once cool, serve them to your guests or store in a sealed canister.

Really wow your guests by serving the walnuts with a beet compote for dipping. To make the compote, place the 1 mashed beet, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract into a small pot. Cook over medium heat until a rolling boil begins. Cook with the rolling boil for 5 minutes and then remove from heat. Let cool, store in the refrigerator, and serve cold.

There you have it, my friends! Special thanks to California Walnuts for serving such a delicous therapuetic purpose in conquering one of my biggest kitchen fears!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.