Candied Rosemary Walnuts with Pumpkin Seeds Recipe

Introduction

These oven-baked Candied Rosemary Walnuts with Pumpkin Seeds are crunchy, sweet, and salty. They make a perfect snack, thoughtful gift, or a flavorful addition to salads and soups. Easy to prepare and full of aromatic rosemary aroma.

Ingredients

• 1 cup dark brown sugar, packed
• 1 tablespoon crushed dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 large egg white
• 1 tablespoon water
• 1 (10 oz) bag walnuts
• 1 (8 oz) bag salted pumpkin seeds, shells removed
• ¼ cup unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 250 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
2. Step 2: In a gallon-sized ziplock bag, combine the brown sugar, crushed rosemary, salt, and black pepper. Set aside.
3. Step 3: Using a hand mixer, beat the egg white and water in a separate bowl until very frothy.
4. Step 4: Fold the walnuts and pumpkin seeds into the whipped egg white mixture gently to coat evenly.
5. Step 5: Transfer the coated nuts and seeds into the prepared ziplock bag, drizzle with melted butter, seal, and shake thoroughly to combine all ingredients.
6. Step 6: Spread the coated nuts and seeds in an even layer onto the lined baking sheet.
7. Step 7: Bake in the preheated oven for 1 hour, stirring every 20 to 30 minutes, until the nuts and seeds are evenly browned and crunchy.
8. Step 8: Remove from the oven and allow to cool completely on the baking sheet before breaking into clusters.

Tips & Variations

• For a milder rosemary flavor, reduce the crushed dried rosemary to 1 teaspoon.
• Swap walnuts for pecans or almonds for a different nutty twist.
• Make this recipe nut-free by increasing pumpkin seeds and adding sunflower seeds instead.
• Use maple syrup or honey instead of brown sugar for a different type of sweetness and stickiness.
• Remove salted pumpkin seeds if you prefer to control the saltiness, and adjust salt accordingly.

Storage

Store the cooled candied nuts and seeds in an airtight container at room temperature for up to 2 weeks. For longer freshness, keep in the refrigerator up to 1 month or freeze for up to 2 months. They are best enjoyed at room temperature; no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rosemary instead of dried?

Dried crushed rosemary is preferred here for its concentrated flavor and ease of seasoning. Fresh rosemary can be used, but use about twice as much and chop it finely to avoid overpowering the nuts.

Can I omit the egg white?

The egg white helps the sugar and seasonings stick to the nuts and seeds, giving them a glossy, crunchy coating. Without it, the coating may not adhere as well. As an alternative, you could lightly brush the nuts with honey or syrup.

Candied Rosemary Walnuts with Pumpkin Seeds Recipe

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★★★★★

4.6 from 111 reviews

These oven-baked Candied Rosemary Walnuts with Pumpkin Seeds are a delightful combination of crunchy, sweet, and salty flavors. Perfect as a snack, a thoughtful edible gift, or a delicious topping for soups and salads, this easy-to-make recipe combines the fragrant aroma of rosemary with the rich nuttiness of walnuts and pumpkin seeds.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 16 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup dark brown sugar, packed
• 1 tablespoon crushed dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper

Wet Ingredients

• 1 large egg white
• 1 tablespoon water
• ¼ cup unsalted butter, melted

Nuts and Seeds

• 1 (10 oz) bag walnuts
• 1 (8 oz) bag salted pumpkin seeds, shells removed

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 250 degrees F and line a rimmed baking sheet with a silicone mat for easy cleanup and even baking. Set aside.
2. Mix Dry Ingredients: In a gallon-sized ziplock bag, combine the dark brown sugar, crushed dried rosemary, salt, and black pepper. Seal and set aside.
3. Whip Egg White Mixture: Using a hand mixer, beat the egg white and water together in a separate bowl until it becomes very frothy and forms soft peaks. This will help the sugar and seasonings adhere to the nuts and seeds.
4. Coat Nuts and Seeds: Gently fold the walnuts and pumpkin seeds into the whipped egg white mixture, ensuring they are evenly coated.
5. Combine with Sugar Mixture: Pour the coated nuts and seeds into the ziplock bag containing the sugar mixture. Drizzle the melted unsalted butter over the nuts, seal the bag tightly, and shake vigorously to coat everything evenly.
6. Arrange and Bake: Spread the coated nuts and seeds into an even layer on the prepared baking sheet. Bake in the preheated oven for 1 hour, stirring every 20-30 minutes to ensure even browning and prevent burning.
7. Cool and Store: Remove the baking sheet from the oven and allow the nuts and seeds to cool completely on the sheet. Once cooled, break into clusters and store in a sealed container for freshness.

Notes

• Stirring every 20-30 minutes is crucial for even candied coating and to prevent scorching.
• Ensure nuts and seeds are well coated with the egg white mixture for sugar to stick properly.
• The recipe yields about 16 servings, which is approximately one handful per serving.
• Store the candied nuts at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or freeze for up to 2 months.
• For easier cleanup, line the baking sheet with a silicone mat or parchment paper.

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