Best Caramelized Walnuts Recipes

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS

Steps:

• Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
• Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
• Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
• Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE, AND CANDIED WALNUTS

Steps:

• For caramelized onions:
• Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
• For candied walnuts:
• Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• For croutons:
• Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
• For salad:
• Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
• Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS

Steps:

• In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
• Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
• Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
• In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS

Steps:

• Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
• Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
• Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

CARAMELIZED GREEN BEANS WITH WALNUTS

Steps:

• Melt the butter in a large skillet over medium heat. Add green beans; cook and stir for about 5 minutes. Mix in the walnuts, and pour in water. Cover and cook for about 10 minutes, or until very little water is left in the pan.
• Add the salt, white sugar, and brown sugar; stir until beans and walnuts are evenly coated. Cover, and cook over medium heat for 5 more minutes. Remove from the heat and allow to cool slightly before serving.

CARAMELIZED WALNUTS

Steps:

• Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
• Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)

OVEN-BAKED PIZZA WITH CARAMELIZED ONIONS, GORGONZOLA, AND WALNUTS

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
• Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
• Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.
• Bake until top is puffed and pale golden in patches, about 10 minutes. (Prick any large bubbles with a fork and flatten.) Remove crust from oven and leave oven on.
• Sprinkle crust evenly with cheese, walnuts, and parsley. Bake pizza until edge of crust is deep golden, cheese is bubbling and golden in patches, and underside is golden brown, 2 to 4 minutes. Serve immediately.

CARAMELIZED ONIONS, APPLE, WALNUTS AND GOAT CHEESE PIZZA

Steps:

• Onions and Apples -- In a large non stick skillet on medium high heat, add the butter, olive oil, onions and start to caramelize. Cook about 5 minutes until they start to brown. Then add the apples, thyme, salt and pepper to taste and cook for approximately 20 minutes until the apples get very soft and brown and almost appear to melt "spreadable.".
• Crust -- I use a baking sheet for this and spray with Pam. Then spread out and lightly roll the pizza dough into a rectangle to fit in the baking pan. Make sure to press the dough out and then prick with a fork all over the crust. This will prevent the crust from "puffing up" or "bubbling" when you cook it. I mix the olive oil, garlic and pepper and brush over the top of the crust and cook at 425 for about 10-12 minutes until it gets slightly brown. Remove from the oven and slightly cool.
• Topping -- Spread the apple onion mixture over crust and garnish with the goat cheese and walnuts fine chopped.
• Broil -- I like to broil the pizza for just 3-5 minutes on the middle rack until the cheese starts to soften and melt.
• Serve -- Cut into squares and serve along side a salad or with any grilled dish. It is a great savory/sweet appetizer or starter dish.

CARAMELIZED WALNUTS

Steps:

• Preheat oven to 325° F .
• Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
• Combine honey, water and oil in a skillet and bring to boil.
• Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
• Transfer nuts to a bowl.
• Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
• Store in an airtight container.
• If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!

PUMPKIN RISOTTO WITH CARAMELIZED ONIONS AND CANDIED WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.
• Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.
• Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.
• At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.
• Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.
• Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
• Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice; cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.
• Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.
• Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.

AUTUMN PANCAKES WITH CARAMELIZED WALNUTS

Steps:

• 1. In a large bowl add milk, pumpkin puree, pumpkin butter (you can use an extra 1/4 cup pumpkin puree if you don't have pumpkin butter), butter, eggs, vanilla, & brown sugar. Mix together well.
• 2. In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.
• 3. Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.
• 4. Coat griddle with cooking spray and heat to high. Drop batter by 1/2 cupfuls, cook until golden brown and flip to cook the other side until golden brown. About 4-6 minutes.
• 5. To make caramelized walnuts, melt butter in skillet over medium-low heat. Add brown sugar, nutmeg, & corn syrup; cook about 3 minutes until bubbly. Stirring to prevent burning. Add walnuts, coat with sugar mixture and cook until slightly golden, but not dark. Stir constantly.
• 6. Pour onto wax paper... allow to cool.
• 7. Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.
• 8. *To make gluten-free....use 3 cups all-purpose gluten free flour in place of flour. And use gluten-free baking powder, spices, & brown sugar. Follow same directions for preparing. *Caramelized pecans also work well.

BAKED BRIE WITH CARAMELIZED APPLES, TOASTED WALNUTS AND GOLDEN RAISINS

Steps:

• Melt the tbsp of butter in a sauce pan and add the apples and raisins. Saute for 2-3 min. Add honey and saute until brown. Add walnuts and let cool. Cut phyllo sheets into large enough strips to roll brie into. Lay out the phyllo and paint the edges with melted butter. Spoon some of the apple mixture onto the bottom center of the phyllo sheet. Place a piece of brie on the apple mixture and roll up. Brush the roll with melted butter and place on a pan. Bake at 350 until golden.

MEXICAN CORN PANCAKES WITH WHIPPED GOAT CHEESE, PILONCILO CARAMELIZED BANANAS AND WALNUTS

Steps:

• For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes.
• Preheat the oven to 200 degrees F.
• Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter.
• For the goat cheese: Put the goat cheese in the bowl of a stand mixer fitted with a whisk and mix until smooth. Add the cream, confectioners' sugar and vanilla, and whip until soft peaks form. Cover and refrigerate until ready to serve.
• For the bananas and walnuts: Combine the piloncillo and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts.
• Serve 3 pancakes per person. Top with a dollop of whipped goat cheese and spoon the caramelized banana mixture over each plate. Sprinkle with confectioners' sugar and top with fresh mint.

PIZZA WITH CARAMELIZED ONIONS, BELGIAN ENDIVE, GORGONZOLA, AND WALNUTS

Steps:

• Put the onions, olive oil, thyme sprig, and a large pinch of salt in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the onions are soft, moist, and steaming in their own juices but not browned, about 30 minutes. Uncover, raise the heat to medium, and continue cooking, stirring often, until the onions are well caramelized and meltingly tender, 15 minutes or more depending on how moist they are.
• Cut the endives crosswise into 1-inch pieces. Separate into individual layers. Discard the cores. Heat a skillet over medium heat. Add the butter, endive, sugar, lemon juice, and salt to taste. Cook until the endives are soft and tender, stirring occasionally to prevent browning, 5 to 10 minutes. You should have about 1 cup.
• Bring the balsamic vinegar to a boil in a small saucepan. Simmer until reduced to 2 tablespoons, about 5 minutes. Let cool.
• At least 45 minutes before baking, put a pizza stone on a rack in the bottom third of the oven and preheat the oven to its highest setting (500°F to 550°F).
• With lightly floured fingers on a lightly floured work surface, flatten a ball of pizza dough into a round. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
• Place the dough on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
• Spread one-quarter of the onion mixture over the dough. Scatter about 1/4 cup endive over the onions, then place several small spoonfuls of the cheese on top, using a total of 1 1/2 ounces. Slide onto the pizza stone and bake until the crust is brown and crisp, about 10 minutes. Remove from the oven. Scatter 1 tablespoon chopped walnuts and a sprinkle of parsley on top and drizzle with 1 1/2 teaspoons of the balsamic syrup. Cut into serving slices and serve while still warm. Repeat with the remaining 3 balls of dough.
• Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another full-bodied red wine.

ARUGULA, PEAR & GOAT CHEESE SALAD WITH PROSCIUTTO & CARAMELIZED WALNUTS

Steps:

• See Caramelized Walnuts recipe within this site: http://www.epicurious.com/recipes/food/views/Caramelized-Walnuts-108600 For dressing: Whisk together fig jam or preserves, lemon juice, and mustard in bowl then whisk in olive oil. For salad: Place arugula, pears, goat cheese into bowls. Tear or slice prosciutto into bite sized pieces. Add to salad. Add caramelized walnuts. Top with dressing.

QUINOA PILAF WITH CARAMELIZED SHALLOTS, WALNUTS AND ROASTED DELICATA SQUASH

Steps:

• Preheat Oven to 450 degrees. Cut Squash in half, scoop out insides with a spoon. Slice into 1/2 in slices. Toss with a splash of olive oil, salt & pepper to coat on a baking sheet. Roast in the oven for around 45 mins or until deeply browned (stir every 15-20 mins). Rinse quinoa until water runs clear. Toast rinsed quinoa over med-high heat until golden brown shaking the pan continously so it doesn't burn for about 6 mins. Add quinoa and vegetable stock to a saucepan and bring to a boil. Cover, turn the heat to low and let simmer for 12 - 15 mins or until the white "tail" comes out of the seed (you will see a little white circle on each grain). Meanwhile toast walnuts in a dry skillet over med-high heat until fragrant and reserve on the side. Saute shallots in 2 teaspoons of olive oil over med-high heat until carmelized and crispy, around 6 mins. Keep an eye on them towards the end because they can burn very quickly. Toss the quinoa, walnuts and shallots together then top with the roasted squash. Season with salt and pepper to taste.

ARUGULA SALAD WITH CARAMELIZED ONIONS, CHEESE, AND CANDIED WALNUTS

Steps:

• For croutons: Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature. For candied walnuts: Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. For caramelized onions: Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper. For salad: Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS OCTOBER

Steps:

• Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes. Whisk oil and champagne vinegar in bowl. Season with salt and pepper (can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic before using). Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season with salt and pepper. Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

SALAD WITH PROSCIUTTO, CARAMELIZED PEARS, & WALNUTS

Steps:

• Heat the orange juice over medium-high heat in a medium saucepan, whisking often, until it is reduced by 1/4.
• Add to blender, along with the vinegar, onion, 1 cup sugar, wine, salt, and pepper. Process until smooth.
• Then, while blending on a low speed, slowly drizzle in the extra virgin olive oil to thicken the dressing.
• Chill until ready to use.
• Melt the salted butter in a non-stick skillet over medium heat.
• Saute the pears and nuts in butter for 3 minutes.
• Add 1/2 cup sugar and water and cook, stirring constantly, until golden brown and caramelized.
• Remove from heat and set aside to cool.
• Combine the prosciutto, lettuce and the pear and walnut mixture in a medium bowl.
• Add the pre-made vinaigrette and toss to coat.

CARAMELIZED WALNUTS

Steps:

• In a medium skillet, cook the walnuts, brown sugar, salt, cayenne and.
• 1 teaspoon of walnut oil over medium-high heat. Cook until the sugar.
• caramelizes and coats the nuts, about 5 minutes, stirring occasionally.
• to separate the nuts. Transfer to a baking sheet covered with waxed.
• paper to cool.