We’re beginning to develop a tradition on the 4th of July, by which I mean we’ve done the same thing 2 years in a row, and that is to spend the evening next door, on our neighbours’ porch, having a few beers and enjoying one another’s company. This year I decided we should contribute more than a few bottles of beer (which this year was a saison we brewed at Hopsters for our 6th anniversary), so I threw together these nuts from Dine and Dish! Side note, I’m going to be stomping around her stomping grounds of Kansas City in about a month – US Air Guitar Nationals will be taking place there, and as you know, I live for that sport and specifically the nationals, since that’s the one time per year I get to see some of these great people. If you want a little taste, the Northeast Semifinals just took place earlier this week, and I was there and wrote up a recap on my other blog.
1/2 cup honey
1/4 cup sugar
1/4 cup whiskey
1/2 tsp salt
1 1/2 cups halved walnuts
Preheat oven to 350.
In a small pot, stir together honey, whiskey, salt, and sugar over medium heat for about 3 minutes or until sugar is dissolved and the mixture is starting to boil.
Stir in the walnuts so that they are all nicely coated.
Simmer for 5 minutes, stirring often, until the liquid turns light brown.
Remove from the heat.
Drain the nuts through a strainer to remove any remaining liquid.
Line a rimmed baking sheet and spread the nuts out on it so that, as much as possible, they don’t touch each other.
Bake for 8 minutes.
Once they’re cooled, break apart any clusters with a wooden spoon.
As Kristen from Dine and Dish said, you can use these either as a straight-up munching snack, or you can use them as a topping for salads, yogurt, ice cream… the options are limited only by your tastebuds.
Once the nuts