A holiday season staple in my house, these delicious walnuts are crunchy and slightly salty. The bourbon and honey come together to provide a richness that is equally at home as a snack or as a topping for rum cake, ice cream, apple pie, or even pancakes. Substitute rum or Kahlua to change up the flavor.
- 3 tablespoons light honey (such as acacia or wildflower)
- 3 tablespoons bourbon
- ½ teaspoon vanilla extract
- 1 cup raw walnut halves
- 1 teaspoon sea salt
Preheat oven to 350 degrees.
In a small bowl, whisk together the honey and bourbon.
In a small saucepan over low heat, reduce the honey-bourbon mixture until it thickens slightly. (Be careful—the alcoholic vapors of the bourbon may cause a flare-up. If this happens, turn off the heat briefly until the flames are extinguished.)
When the sauce has thickened slightly, take it off the heat. Stir in the vanilla extract. Add the walnuts and toss to coat. Remove the nuts and drain the excess honey-bourbon mixture.
Cover a cookie sheet with parchment paper. Spread the walnuts evenly over the surface. Bake for 10-15 minutes. Remove from the oven and sprinkle with sea salt. Allow to cool completely before removing from the sheet.
Keep in a sealed container for up to two weeks.
