I’m slightly addicted to these Vanilla Roasted Walnuts and so is my husband. They have a hint of sweetness and a nice burst of vanilla goodness. On top of that, walnuts are a great source of Omega 3s, have a high antioxidant count, and are also beneficial for cardiovascular health. So I’m on the walnut bandwagon.
Place walnuts and oil in a cast iron skillet (that’s what I used, you can experiment) and turn heat to high. As soon as you hear the slightest sizzle, turn heat down to medium or low. Toast walnuts for a few minutes until they smell nice and nutty. Add agave and distribute around the pan, stirring. Cook for a minute or two, then add salt.
Scrape the beans out of the vanilla pod and stir into the walnuts. Remove walnuts from the pan and add just a dash of cinnamon if you like. Serve.
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The olive oil ruins this recipe. I was able to save it with a little bit of butter to offset the flavor, but in the future, I’d make it with either all butter or try out some coconut oil. Also, the sweetening wasn’t quite enough. Needed to use a LOT more than called for. With all the tweaks after the original failed, the nuts are edible, so at least they won’t go to waste.
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