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Sunday, November 17, 2019

Toasted Walnut

This is a scalable recipe. Adhere to the recommended baking time but increase the nuts,oil and seasoning accordingly. Best enjoyed in small batches.

At 160C, the sugar doesn't properly caramelise. To make walnut clusters, bake at a higher temperature (180C) but for a shorter time. Baking time varies according to the starting temperature of the nuts.

Tip: Walnuts go rancid fast so store them in  the chiller until they are ready to be baked.

130g walnut 
1 Tbsp coconut oil
1 Tbsp caster sugar
1 pinch of crushed sea salt

  1. Coat the nuts with the oil.
  2. Add sugar and salt. Toss to coat.
  3. Transfer the nuts to a lined tray.
  4. Baked in a cold oven at 160C. If your nuts are just out from the fridge, bake for 20 minutes. If the nuts are at room temperature to start with, bake for 18 minutes and increase the time by 2 minutes until the walnuts are to your desired crunchiness.
  5. When done, leave the nuts in the oven with the door ajar.
  6. Store only when cool.


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