Making homemade Bourbon Walnuts is pretty easy, and is a lot more cost-effective than buying them from a store!
You don’t need fancy bourbon for this recipe. Basic is fine. The bourbon adds a wonderful refreshing flavor. I know I’ll likely be asked if it can be omitted from the recipe, too. The answer: probably? The walnuts will still likely taste fine, but the lower amount of liquid will mean it cooks faster, so keep a close eye on things and reduce cook time as appropriate.
I doubt I will surprise anyone when I say that I enjoy candied nuts like this alongside cheese and other accompaniments. That said, these walnuts are versatile. Use them in a salad, or on ice cream, or as a snack for a road trip or during a work day.
Bready or Not Original: Bourbon Walnuts
Bourbon gives these Bourbon Walnuts a refreshing zing that is perfect with the crystalized sugar coating.
Equipment
- rimmed baking pans
- aluminum foil
- medium pot
Ingredients
- 2 cups whole walnuts
- 1/2 cup brown sugar packed
- 3 Tablespoons bourbon
- 2 Tablespoons water
- 3 Tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- sprinkle cloves
- sprinkle kosher salt
Instructions
- Preheat oven at 350 degrees. Line a rimmed baking pan with aluminum foil.
- Place all ingredients in a medium pot. Stirring all the while, bring to a boil. Immediately reduce heat to cook at a simmer for 5 to 10 minutes, until mixture has thickened to coat the walnuts.
- Spread the nuts evenly on the prepared baking pan. Bake for about 15 minutes, until the coating is quite thick.
- Transfer to another rimmed baking pan or plate that is heat-resistant, and use a spatula to stir and toss the walnuts for a couple minutes to break apart any large clumps and start the cooling process.
- Enjoy eating as soon as they are cool enough to handle. Let cool completely before placing in a sealed container at room temperature. Walnuts will keep for several weeks.
- Enjoy eaten straight, with cheese, in salads, on ice cream, or in various other ways.
