Candied Walnuts with Rosemary and Balsamic

Candied Walnuts with Rosemary and Balsamic

By March 27, 2014

  • Prep Time : 10 minutes
  • Cook Time : 15 minutes
  • Yield : 2 cups



Preheat the oven to 350 degrees Fahrenheit.

Prepare a baking sheet covered with tinfoil and then sprayed with non-stick cooking spray or olive oil.
NOTE: The tinfoil is A MUST! The clean up to the pan would be far too much work without the tinfoil.

Prepare another area with a sheet of waxed paper and two forks. When the walnuts come out of the oven you will need this area to quickly remove the walnuts from the baking pan and place them on the waxed paper to cool. They will be incredibly sticky so you will want to use the forks to handle them. **If you let them cool on the baking pan they will stick to the tinfoil and to each other. Not pretty or tasty!

In a skillet on medium heat, melt the butter, sugar and balsamic vinegar. Make sure your temperature is not too high or you will burn the mixture.

Once the sugar is completely dissolved (about 3 minutes) add the walnuts and rosemary. Using a rubber spatula gently coat the walnuts in the sugar mixture.

Pour the walnuts onto the prepared baking pan and bake for 15 minutes.

**The trick with this recipe is to check the walnuts every 3-4 minutes and using a spatula, gently stirring and flipping every time you check them to ensure that they are cooking evenly. Watch closely as towards the end they will start to darken quickly.

Once the walnuts are done (a deep golden brown color) using the two forks, work quickly to place them individually on the waxed paper. Let them cool completely. Once cooled they can be stored in an airtight container.


Rosemary and Balsamic Candied Walnuts Recipe |

These walnuts are Weight Watchers PointsPlus 7 per serving. Each serving is approximately 1/4 cup.


We were asked, on Pinterest, to give this recipe a whirl and found it to be very tasty!! We did find that it is much more necessary than the recipe calls for to keep a close eye on the walnuts while in the oven and to flip them often. I’m sure it depends on the oven. We also cut down on the salt quite a bit and found them to be just as tasty. All in all, well done Chris!

Find Chris’ original recipe here.

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