Candied Rosemary Walnuts with Pumpkin Seeds Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Coat Nuts and Seeds: Gently fold the walnuts and pumpkin seeds into the whipped egg white mixture, ensuring they are evenly coated.
- 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.
- 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.
- 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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