Candied Walnut with Rosemary

• vegetable oil↗

  for the tray (optional)

• granulated sugar↗150g g
• walnut halves↗200g g
• rosemary↗1 tbsp finely chopped tbsp

  finely chopped

Step-by-step instructions

1. 1

   Lightly grease a baking tray with oil or line it with parchment. Sprinkle the sugar into a heavy skillet heated over medium‑low heat and cook until it melts and turns a light golden colour. Do not stir – tilt the pan for even colour.

2. 2

   Add the walnuts, rosemary, 1 tsp sea salt in large crystals and ½ tsp freshly ground black pepper, and stir quickly. Carefully pour the mixture onto the prepared tray. Use two lightly oil‑greased teaspoons to separate the nuts if you wish to pack them individually, but do not touch them as they will be very hot. For a more rustic look, let them cool, then roughly crush into pieces with a rolling pin. Distribute into small containers or bags. Will keep for up to three weeks in a cool, dry place.