Sweet, Salt and Spice Walnuts

Here are the walnuts you need for the previous salad recipe from Joanne Weir. We made the entire 2 cups of walnuts called for in this recipe, so we had extra nuts for a great snack. We do not recommend making the amount of ras el hanout listed below unless you want a lot of spiced walnuts or have other uses for this spice blend. There are several commercial versions of ras el hanout available; feel free to substitute such blends for the mixture listed below.

Here is the link to the Joanne Weir recipe website.


For the nuts:

2 cups walnuts
1 1/2 Tbsp unsalted butter
2 tsp ras el hanout (see below)
Large pinch cayenne
1 1/4 tsp kosher salt
3 Tbsp light brown sugar
1 Tbsp water

For the ras el hanout:

3 tsp ground cinnamon
3 tsp ground cumin
3 tsp ground turmeric
2 tsp ground cardamom
2 tsp ground ginger
2 tsp ground coriander
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp mace
1 tsp cayenne pepper
1 tsp freshly ground pepper


If making the ras el hanout: place all of the spices together in a bowl and mix together.

Preheat oven to 350 degrees F. Place the walnuts on a baking sheet and toast in the oven for 5 minutes.

In a saucepan over medium heat, melt the butter. Add the ras el hanout, cayenne, salt, brown sugar and water. Stir until the sugar is melted, the mixture bubbles and looks foamy on top. Toss the warm walnuts with the butter mixture until thoroughly coated. Place in a single layer on an aluminum foil lined baking sheet. Bake in the oven for 5 minutes.

Remove from the oven and let cool completely. Break up the walnuts if they have stuck together.

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