SMOKEY CANDIED CARROTS WITH WALNUT GREMOLATA
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving.
- For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
- To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.
WALNUT CARROTS WITH HONEY GLAZE
Make and share this Walnut Carrots With Honey Glaze recipe from Food.com.
Provided by Debbwl
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam carrots until tender about 15 minutes.
- In a small skillet, heat butter and saute walnuts until lightly browned about 3 - 5 minutes. Add honey, seasonings and lemon juice if using. Stir well then add steamed carrots tossing gently to coat.
- Serve hot.
CANDIED CARROTS & WALNUTS
This is a good recipe. I have added ground cinnamon and ground cloves to this before. I especially like to add the ground cloves when I serve these with ham. Just 1/4 tsp. of either when you add it in. I bet allspice or nutmeg would be good in this too. You can use fresh carrots in this dish. Just adjust the cooking time accordingly.
Provided by Becky in Wisconsin
Categories Vegetable
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in crockpot. Stir well. Cover and cook on HIGH for 5 hours.
- NOTE: Cooking times do vary by crockpot used. Use your judgement if you think it is done sooner.
- ENJOY!
Nutrition Facts : Calories 462.6, Fat 20.1, SaturatedFat 1.9, Sodium 208.4, Carbohydrate 71.5, Fiber 9.9, Sugar 44.3, Protein 6.2
CANDIED WALNUTS
Turn ordinary walnuts into a taste sensation with this simple candied walnuts recipe that's prepared on the stovetop. With plenty of brown sugar and a hint of pepper, the crunchy candied walnuts are a nice complement to a fruit and cheese tray. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a large heavy skillet, combine the oil, vinegar and pepper. Cook and stir over medium heat until blended. Add walnuts and cook over medium heat until nuts are toasted, about 4 minutes. , Sprinkle with brown sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. Store in an airtight container.
Nutrition Facts : Calories 124 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
DAWN'S CANDIED WALNUTS
These walnuts are a special treat for Christmas, and are well worth the time it takes to make them.
Provided by Dawn Timmerman
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
- Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
- Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 16.9 g, Cholesterol 0.5 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 39.3 mg, Sugar 13.5 g
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