Barb's Balsamic Toffee Walnuts

Prep Time
Cook Time
Ready In

"I got this recipe an A.B.C. radio program many years ago."

Original recipe yields 3 servings


  • Serving Size: 1 (119.4 g)
  • Calories 553.5
  • Total Fat - 38.1 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 0 mg
  • Sodium - 3.5 mg
  • Total Carbohydrate - 54.1 g
  • Dietary Fiber - 4 g
  • Sugars - 47.5 g
  • Protein - 9.1 g
  • Calcium - 61 mg
  • Iron - 1.9 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.2 mg

Step 1

Place a sheet of baking paper on a baking tray.

Step 2

Gently melt the honey in a non-stick fry pan until it becomes liquid.

Step 3

Add the balsamic vinegar and then the walnut halves.

Step 4

Simmer very gently while stirring constantly until syrup becomes toffee-like; which will take about 5 minutes but take care not to allow the syrup to burn.

Step 5

Spoon mixture onto the prepared tray, separating the walnuts & leave to cool; then remove from the paper and store in an airtight container in a cool place.

Step 6

Walnuts will only remain crisp for a few days only, if you can keep them that long.

Tips & Variations

No special items needed.



I hate to give this recipe such a low review but they were just too sweet for me. I also couldn't get them to not be chewy. I'm thinking I should have strained the liquid before putting the nuts on the parchment paper, so maybe that was my fault. I poured all of the nuts and toffee onto my pan, and when the toffee didn't get hard on the counter after cooling, I put it in the fridge. Still chewy so I put it in the freezer. Still so chewy it got stuck in my teeth, so I must have done something wrong. I hope you'll ignore my review and try it, as it might have just been me.

review by:
(20 Oct 2018)