
A sophisticated snack that perfectly balances sweet caramel with aromatic rosemary and a hint of black pepper. These crunchy, glazed walnuts are incredibly addictive and make a wonderful addition to cheese boards, salads, or holiday gift bags.
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.
Pack the cooled walnuts into airtight containers or small gift bags. They will stay crunchy and fresh for up to three weeks when stored in a cool, dry place.
For the best flavor, use fresh rosemary rather than dried. If the caramel begins to harden too quickly while you are separating the nuts, you can place the baking sheet in a warm oven for a minute to soften the glaze. These walnuts are excellent when tossed into a pear and blue cheese salad.




