Candied Balsamic Rosemary Walnuts

Everyone loves the salty, sweet, savory notes of these walnuts; somewhere between a bar snack and a brittle this treat is 100% addictive. Great with your favorite craft beer, small batch whiskey or bubbly Italian Soda. Eaten alone, crumbled on a salad or your morning yogurt you'll make them again, and us!

This recipe is completely adaptable. Change the nuts, experiment with salt, swap herbs, and by all means get creative with Beyond The Olive Oils and Vinegars...the sky is the limit. Bordeaux Cherry Balsamic Almonds with Vanilla Bean Sea Salt? How about Blackberry Balsamic pecans with sage and Chardonnay Smoked Sea Salt?

Let us know what flavor combinations work for you!


2 teaspoons Beyond The Olive Rosemary Olive Oil

½ cup sugar (brown or white will work)

2 tablespoons Beyond The Olive 25 Star balsamic vinegar

½ teaspoon kosher salt

1 tablespoon finely chopped fresh Rosemary 

2 cups walnut halves 

flaky sea salt


Preheat oven to 350˚F. Line a sheet pan with foil and spray with cooking spray. Rub foil with a paper towel to cover surface well. Spray lightly again. Set aside. Place an (approximately) 18-inch piece of parchment paper on a heatproof work surface.

Heat olive oil in a large non-stick pan over medium heat. Add sugar, balsamic vinegar and salt. Continue to cook, stirring continuously until sugar is dissolved. This will take 3-4 minutes. Add walnuts and rosemary, stir gently with a heat-proof spatula to coat walnuts with sugar mixture.

Turn out onto prepared pan and place in oven. Bake for 15 minutes (It may take a bit longer), removing from oven and gently stirring every five minutes until nuts are deep golden brown. Remove from oven and immediately turn onto prepared parchment paper. Working quickly, separate nuts with two forks. Sprinkle generously with flaky sea salt. Allow to cool completely. Store in an airtight container.


Lisa GrabowComment