This has been a favorite topping on our family’s dinner salads for years. In Judith’s cookbook next to this recipe, (in my daughter’s child handwriting), are the letters “OMG.” It’s especially great with Judith’s Balsamic Vinaigrette!!
Judith's Spiced Nuts
You can use either walnuts or pecans in this recipe. They are wonderful on all dinner salads.
1/4 cup (50 g) granulated sugar
1 T (6 g) minced orange zest (from one large naval orange)
4 tsp (8 g) curry powder
1/4 tsp cayenne (optional)
1 tsp (3 g) peeled and minced fresh gingerroot
3 T (40 g) canola oil
2 cups (226 g) whole shelled walnuts or pecans
Mix the sugar, orange zest, curry powder, cayenne (if using) and gingerroot together in a small bowl and set aside.
Place the canola oil in a large skillet on high heat. When the oil is very hot, add the nuts and stir constantly. Add the spice mixture one tablespoon at a time, continuing to stir until the mixture has caramelized. Pour the nuts onto a baking sheet to cool.
These nuts will keep in a tightly lidded container for up to one week.
Recipe from Judith Weinstock, Kingston Hotel Cafe Cookbook