HONEY ROASTED WALNUTS
Steps:
- Pre-heat oven to 350 F
- Mix the walnuts and honey together until the walnuts are all covered with honey
- Mix the sugar, chili powder and salt
- Toss the walnuts with the sugar mix and place the walnuts on a parchment paper covered cookie sheet
- Bake for about 15-20 minutes, turning the walnuts at least once during that time
HONEY GLAZED WALNUTS
Provided by Garnish and Glaze
Time 11m
Number Of Ingredients 4
Steps:
- Line a baking sheet with foil or parchment paper. Set aside.
- Melt butter over medium heat in a non-stick skillet. Mix in the honey and cinnamon and then mix in the nuts.
- Cook over medium heat for 5 minutes, stirring often until coated and toasted.
- Pour nuts onto the lined baking sheet and quickly separate the nuts using a spatula or fork. Let cool (about 5 minutes) and enjoy!
HONEY ROASTED WALNUTS
Sweet and spicy - a great quick snack. Best to keep in an airtight container for about a week at room temp.
Provided by katew
Categories Lunch/Snacks
Time 28m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.
- Stir once then cook 3 minutes till sugar dissolved.
- Add walnuts, stir to coat.
- Simmer 5 - 7 minutes or until syrup is lightly browned.
- Drain through a coarse sieve, discard cinnamon stick.
- Place walnuts on a wire rack over a 19 X 29 cms rectangular slice pan.
- Cook in moderate oven 180 C for about 8 minutes or until nuts have darkened slightly.
- Remove from oven, cool on wire rack.
- Nuts will crisp as they cool.
HONEYED WALNUTS
Use these to top our Warm Vanilla Cider.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Combine walnuts, honey, and salt in a bowl. Toss to coat, and spread in a single layer onto a parchment-lined baking sheet. Bake, tossing occasionally, until toasted, about 15 minutes. Let cool.
HONEY WALNUT SHRIMP
Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
- Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
- Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
- Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
- Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
- While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
- Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
- Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
- Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
- Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
- Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.
HONEYED WALNUTS
Steps:
- Saute walnuts in butter until golden brown. Add honey, heat thoroughly for 2 minutes. Move to a drying rack and allow to dry.
HONEY-WALNUT PRAWNS
Crunchy sweet walnuts with crispy prawns--a wonderful combination. Don't let the mayonnaise part throw you off--it is very good.
Provided by crazymom
Categories Asian
Time 38m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil walnuts in 5 cups water for 10 minutes; drain.
- Place walnuts and 1/2 cup sugar into 2 pints of boiling water. Boil for another 10 minutes.
- Remove walnuts from water and coat with honey.
- Heat 2 cups oil until almost smoking, then fry walnuts until they are shiny and brown, about 5-8 minutes.
- Remove and place on cookie sheet to cool.
- Mix cornstarch and egg whites together to form a thick, sticky mixture. Mix shrimp into this mixture and set aside.
- Mix mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.
- Heat 1/2 cup oil and deep fry shrimp until golden. (Put only a few in at a time or they will stick together).
- Drain shrimp and then fold into mayonnaise sauce.
- Serve over the cabbage the sauce is great with it.
Nutrition Facts : Calories 946.2, Fat 80.2, SaturatedFat 10.3, Cholesterol 96.4, Sodium 475.2, Carbohydrate 46.5, Fiber 2.7, Sugar 32.8, Protein 14.9
HONEY WALNUTS
Provided by Charlie Trotter
Categories Nut Dessert No-Cook Raw Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Yield: 3 cups
Number Of Ingredients 4
Steps:
- Combine the walnuts, honey granules, salt, and cinnamon in a bowl and toss to coat the nuts evenly with the other ingredients. Spread the nuts on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105°F for 12 hours. Transfer the nuts to the shelf, spreading them evenly, and continue to dehydrate for 24 hours longer, or until crisp. Use immediately, or store in an airtight container at room temperature for up to 1 week.
HONEY WALNUT DELIGHTS
Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. -Jessica Clemens, Wimbledon, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts., Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
HONEY WALNUT CREAM CHEESE
We came up with this recipe after trying Trader Joe's® honey walnut cream cheese; this was much better since we used the orange blossom honey my mom buys from local farmers' market. She suggest toasting the walnuts. To make a sweeter version, add a tablespoon of granulated sugar while pulsing in the processor. Spread a layer on a slice of your favorite bread and enjoy! Yum!
Provided by Cute Brunettes
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place walnuts on a baking sheet. Bake until toasted and fragrant, about 10 minutes. Transfer walnuts to a plate to cool. When walnuts are cool, transfer to a resealable plastic bag and crush with a rolling pin.
- Combine cream cheese, honey, and walnuts in a food processor and pulse until creamy.
Nutrition Facts : Calories 195 calories, Carbohydrate 13.1 g, Cholesterol 41.1 mg, Fat 15.2 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 111.1 mg, Sugar 11.8 g
CHINESE HONEY-WALNUT SHRIMP
Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.
Provided by SweetNsalty
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
- Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
- Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
- Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
- Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
- Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
- Serve shrimp with the walnuts and honey dressing.
Nutrition Facts : Calories 708.9 calories, Carbohydrate 55.7 g, Cholesterol 179.1 mg, Fat 45.1 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.9 g, Sodium 625.3 mg, Sugar 32.8 g
HONEY WALNUTS
Steps:
- Bring four to five cups of water to a boil in a wok. Place walnuts in boiling water for five minutes to remove bitter taste. Remove from water and drain, then run cold water over the walnuts. Drain again, then place back in the wok with another four cups of water. Bring to a boil and cook for another five minutes. Repeat draining process. Set aside and let drain.
- Wash wok. Add 6 tablespoons of water and bring to a boil. Then add sugar, constantly stirring. Let boil for 1 minute and add walnuts. Stir until the nuts are coated with glaze and remaining liquid in wok has evaporated.
- Remove walnuts and set aside. Wash wok with extremely hot water to remove sugar and dry.
- Place peanut oil in wok. Bring to a boil (look for a wisp of white smoke), then add walnuts. Fry for 4 to 5 minutes, or until walnuts turn light golden brown.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 44 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 2 milligrams, Sugar 2 grams
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