Friday, December 12, 2008

Ask and Ye Shall Receive

As requested, here is the recipe for the Cabernet Roasted Walnuts.

1 lb. jumbo walnuts or pecans
1 T. butter
1/2 c. Cabernet wine
1 tsp. Kosher salt

Brown butter in skillet over high heat. In a bowl, mix the wine and salt. When the butter is extremely browned (not burned) lift the skillet off the heat while you pour the wine and salt mixture into it. It will bubble furiously. Dump in the walnuts or pecans and stir them very quickly until they are all coated with the wine. Return to heat. Put the lid on the skillet, turn the heat to low and cook until the liquid is absorbed, usuallyabout 10 minutes. Stir them after 5 minutes. After the liquid is absorbed transfer them to a cookie sheet.

Bake in oven at 350 for about 20 minutes (I did my 2nd batch for less than this, about 16 minutes). set cookie sheet on the lower shelf, stir after 10 minutes. Nuts cook a bit more slowly on aluminum or non-stick surface than on tin or iron. They are usually ready when you smell them. Once out of the oven, transfer them to a bowl immediately (wooden if you have it) so they do not continue to cook on the cookie sheet. They can be frozen and re-served at room temperature.

These make great gifts as they're an item that most people wouldn't make for themselves just to have on hand. They are fabulous paired with sliced apples and/or pears and cheese. There you have it. A great menu for your next cocktail party.


Anonymous said...

Oooohh!! Thanks Nanc!! So did you talk to Julie about the amount of butter, or just decide it was a tablespoon? I'm taking the ones you gave me to Mulvane this weekend to share with family... with some wine and cheese, of course!

Anonymous said...

Thanks sooooooo much! I am going to make these as gifts for the girls in the office!!!! I actually have everything on hand!

amanda said...

Yay! Yummy AND easy! Thanks so much for sharing - I've been saving a bit of cabernet for these!

Anonymous said...

if I only liked walnuts : )

have a great weekend !