I’ve covered it in cheesecloth and poured a bourbon, brown sugar, and apple cider marinade over all, then covered and stashed the works downstairs to be dealt with later.
For now, let me share this wicked tasty recipe for spiced walnuts, which will be gracing our feast day salad. I found this recipe on – where else? – da Google, and it makes for one fine batch o’ nuts, so thanks to the nice folk at thelunacafe.com.
•1/2 cup confectioners’ sugar
•1 tsp chile powder
•1/2 tsp salt
•2 heaping cups walnuts
Preheat oven to 350°.
Whisk together the sugar, chile powder, and salt in a medium bowl.
Drain the nuts thoroughly and immediately toss in the sugar mixture with a fork until thoroughly coated.
The sugar will melt into a glaze, like this:
Transfer the nuts to a parchment paper lined baking sheet, and roast until they are deep golden brown, turning halfway through baking, about 15 minutes. Watch closely because the sugar burns easily – I just caught mine on the edge of turning sooty – and not in a good way.
Great nuts! And just imagine how nice they’ll be tossed over romaine and roasted beets and dressed lightly with a new take on an old salad dressing – tomorrow in Parfait!, peeps.
And Happy Thanksgiving!