Sweet and Savory Candied Rosemary Walnuts

Prepare a baking sheet by lightly greasing it with vegetable oil or lining it with a sheet of baking parchment to prevent the caramel from sticking.

Place the caster sugar in a heavy-based frying pan over medium-low heat. Allow the sugar to melt and cook until it turns into a clear, light golden caramel. Avoid stirring the sugar; instead, gently tilt the pan from side to side to ensure even melting and color.

Once the caramel is ready, add the walnut halves, chopped rosemary, sea salt flakes, and black pepper. Stir briefly and carefully to ensure every nut is well-coated in the herb-infused glaze.

Carefully pour the hot mixture onto the prepared baking sheet. If you prefer individual nuts, use two lightly oiled teaspoons to separate them while they are still hot. Do not touch the nuts with your hands as the caramel is extremely hot.

For a more rustic presentation, let the mixture cool completely in a single layer, then use a rolling pin to roughly bash it into chunky clusters.