Sweet & Smoky Candied Raspberry Balsamic Walnuts
Makes: 1 - 2 servings
A little bit of sweetness from the maple and raspberry, a bit of smoky, some tang and crunch make these raspberry balsamic nuts unique. I’ve used walnuts in this recipe, but almonds and pecans or a combo of all would work well. Serve on a charcuterie board with an assortment of meats and cheeses or just snack on these as is. They pair nicely with arugula, beets and goat cheese or even with a chicken salad. You can easily make these vegan by swapping real butter for vegan butter. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Beyond Gourmet parchment paper
- 1/2 pound of organic raw unsalted walnuts (could use whole almonds, pecans or a combo of all)
- 2 tablespoons of organic grass fed butter or vegan butter substitute 1 tablespoon of maple syrup
- 1-1.5 tablespoons of Sutter Buttes dark raspberry balsamic vinegar
- 2 teaspoons of Simply Organic sweet and smoky umami blend + extra for sprinkling
- Frontier Co-op smoked salt for sprinkling
Directions
- Preheat oven to 275 degrees and line a baking sheet with parchment paper.
- Melt your butter and whisk in maple syrup, raspberry balsamic and umami blend.
- Combine nuts and sauce.
- Spread out on a baking sheet and sprinkle some smoked salt over top.
- Bake the nuts for about 15 minutes and then stir. Bake for another 10-15 more just making sure they do not burn.
- When they come out of the oven, hit them with some more sweet andsmoky umami blend and a bit more flaked salt.
- Let them cool on the pan.