I keep a supply of walnuts in my refrigerator so I can make a batch of toasted walnuts whenever I want to. I just spread out a few cups of walnuts on a baking sheet and bake them at 325 degrees F for twelve minutes, or until they smell fragrant and are darker in color.
Sometimes I go a bit fancier and toast them with sweetener, either maple syrup or honey, to make candied walnuts. This recipe uses a basic ratio of one cup to two tablespoons of sweetener. I have an early recipe for candied nuts that is this recipe is based on, so feel free to use either recipe.
Walnuts contain about 65% fat by weight, making them an energy-dense, high-calorie food with good fats. They’re rich in in polyunsaturated fats, specifically an omega-6 fatty acid called linoleic acid, and omega-3 fatty acid called alpha-linolenic acid (ALA). ALA benefits the heart, reduces inflammation, and is a building block for the long-chain omega-3 fatty acids EPA and DHA, which are associated with many health benefits.
Candied walnuts go great in all kinds of salads, and especially those that have fruits and greens, with a bit of acid from vinegar, and the addition of cheeses, berries, or crunchy apple slices. They’re also great as a snack on their own, on a cheese platter, as a topping for yogurt, ice cream, and in cookie batter.
As for keeping them fresh, I store all my nuts in the refrigerator so they last as long as possible. Most nuts last about three months when sealed at room temperature, and about 6 months when sealed and stored in the refrigerator. This recipe also works with pecans. Enjoy!