Sweet & Savory Candied Walnuts

Makes 2 cups (200 grams)

2 cups (180 grams) walnut halves

1/4 cup (50 gram) granulated natural cane sugar

1 tablespoon (14 grams) butter, cut into bits

Generous pinch of sea salt

Freshly grated nutmeg, about 1/4 teaspoon’s worth

3-inch (7.5 cm) sprig fresh rosemary

1/4 teaspoon water

1. Line a sheet pan with parchment paper; set aside.

2. Add the walnuts to a 10-inch non-stick skillet. Turn heat onto medium, and toast the walnuts until fragrant, tossing frequently so they don’t burn, 3 to 4 minutes.

3. Add the sugar, butter, salt, and rosemary. Let cook until the mixture begins to melt, shaking the pan a few times so the walnuts don’t burn. It will seem a little grainy; don’t worry. Add the water, and use a heat-proof rubber spatula to give the nuts a good stir until the walnuts are well-coated.

4. Spread the nuts into a single layer onto the prepared pan. Let cool completely. Break up any large chunks. Store in a covered container, in a cool, dry place for up to one week.