March 16, 2018
Snacks, Nuts/Seeds, Walnut,
Appetizers, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Stove Top, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
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"I got this recipe an A.B.C. radio program many years ago."
Place a sheet of baking paper on a baking tray.
Gently melt the honey in a non-stick fry pan until it becomes liquid.
Add the balsamic vinegar and then the walnut halves.
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.
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.
Walnuts will only remain crisp for a few days only, if you can keep them that long.
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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.