Caramelized Walnuts with Thyme
Caramelized walnuts with thyme – quick, crispy, and delicious. Perfect as a snack, appetizer, or salad topping.
Ingredients
- 1 tablespoon butter unsalted
- 2 cups walnuts
- ¼ teaspoon sea salt coarse
- 1 tablespoon dark brown sugar
- ⅛ teaspoon paprika powder
- 1 tablespoon water
- 1 teaspoon dried thyme
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in a frying pan over medium heat.1 tablespoon butter
- Add the walnuts and stir well through the melted butter.2 cups walnuts
- Sprinkle the sea salt, sugar, a pinch of paprika powder, and water over the walnuts.¼ teaspoon sea salt, 1 tablespoon dark brown sugar, ⅛ teaspoon paprika powder, 1 tablespoon water
- Stir-fry the walnuts for about 4 minutes.
- Sprinkle the thyme over it and stir well again.1 teaspoon dried thyme
- Remove the pan from the heat and let the walnuts cool on a plate or baking paper.
NOTES
1. Can I use unroasted walnuts? Absolutely! They roast nicely in the pan and stay nice and crunchy.
2. How do I prevent the walnuts from becoming bitter? Use medium heat and keep stirring well – this prevents burnt sugar.
3. Can I also make this recipe in the oven? Yes! 15 minutes at 180 °C, stirring halfway through for even caramelization.
4. Variations
- Other nuts: Replace the walnuts with pecans or almonds.
- Spicy twist: Add a pinch of cayenne pepper for some extra heat.
- Sweeter alternative: Use honey instead of sugar for a milder caramel flavor.
- Room temperature: Airtight in a cool place (not in the refrigerator): the walnuts will keep for up to 2 weeks.
Nutrition
Calories: 426kcal | Carbohydrates: 11g | Protein: 9g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 173mg | Fiber: 4g | Sugar: 5g | Vitamin A: 141IU | Vitamin C: 1mg | Iron: 2mg
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