Sugared Curry Walnuts Recipes

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PERSIAN STYLE CHICKEN CURRY WITH WALNUTS AND POMEGRANATE



Persian Style Chicken Curry With Walnuts and Pomegranate image

Persian Style Chicken Curry With Walnuts and Pomegranate - my take on Fesenjan stew - with added veggies! Gluten Free too!

Provided by Nicky Corbishley

Categories     Dinner

Time 40m

Number Of Ingredients 23

2 tbsp unsalted butter
1 medium brown onion (peeled and diced)
3 chicken breasts (diced)
1 red bell pepper (deseeded and sliced)
1 yellow bell pepper (deseeded and sliced)
1 small aubergine/eggplant (chopped into bite-size chunks)
90 g whole walnuts
2 cloves garlic (peeled and minced)
25 g ground almonds (almonds meal - the grainy type, not the flour version)
½ tsp turmeric
½ tsp salt
pinch of ground black pepper
¼ tsp cinnamon
zest of half a lime
480 ml chicken stock (use bouillon for gluten free)
2 tbsp honey
¼ cup pomegranate molasses (**)
Boiled rice
or Cous cous
Seeds from half of a fresh pomegranate
Small bunch flat-leaf parsley (roughly chopped)
1/2 small red onion (peeled and thinly sliced)
8-10 walnuts roughly chopped

Steps:

  • Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.
  • Add the sliced peppers and chopped aubergine and stir. Cook for a further 2-3 minutes.
  • Whilst the chicken and veggies are cooking, place the walnuts in a food processor and blend just until they turn to fine crumbs.
  • Add the walnuts, garlic and ground almonds to the pan and cook for a minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.
  • Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.
  • Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.
  • Top with pomegranate seeds, chopped parsley, red onion slices and chopped walnuts.

Nutrition Facts : Calories 592 kcal, Carbohydrate 38 g, Protein 43 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 123 mg, Sodium 788 mg, Fiber 5 g, Sugar 24 g, ServingSize 1 serving

SUGARED WALNUTS



Sugared Walnuts image

I got this recipe from a student's process speech more than 30 years ago, and I've never found one I like better. A great Christmas gift, especially if you have a low-cost source for the nuts.

Provided by Jo Ann L

Categories     Candy

Time 1h

Yield 3 cups

Number Of Ingredients 6

3 cups walnut halves or 3 cups walnut pieces
1 cup sugar
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoons vanilla

Steps:

  • Spread the walnuts out on a large cookie sheet; bake at 275° for about 15 minutes, stirring frequently.
  • Remove from oven and set aside.
  • Combine the sugar, water, cinnamon and salt in a 3 quart saucepan and cook to 236°, soft-ball stage, WITHOUT STIRRING. Note: Use a candy thermometer for exact temperature if at all possible. You get much better results.
  • Remove from heat and stir in the vanilla and the nuts.
  • Stir gently until the nuts are well coated and mixture has begun to cool down.
  • Turn out onto a greased cookie sheet, separating any pieces that have clumped together.
  • Cool completely.

Nutrition Facts : Calories 1031.2, Fat 76.3, SaturatedFat 7.2, Sodium 391.1, Carbohydrate 83.6, Fiber 8.2, Sugar 69.9, Protein 17.9

CURRIED WALNUTS



Curried Walnuts image

Make and share this Curried Walnuts recipe from Food.com.

Provided by Chef MB

Categories     < 4 Hours

Time 2h5m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 5

1/4 cup butter, melted
2 tablespoons curry powder
2 tablespoons Worcestershire sauce
salt
4 cups walnut halves

Steps:

  • Combine all ingredients in the slow cooker and stir to thoroughly.
  • combine.
  • Cook covered on high heat for 2 hours, stirring 2 or 3 times during cooking.
  • Cool and store in an airtight container for up to 3.
  • weeks.

Nutrition Facts : Calories 441.4, Fat 44.1, SaturatedFat 7.3, Cholesterol 15.2, Sodium 84.5, Carbohydrate 9.8, Fiber 4.4, Sugar 2, Protein 9.2

SUGARED CURRY WALNUTS



Sugared Curry Walnuts image

This is from Taste of Home Magazine, I believe. It is an unusual and fun flavor for the holidays or any time.

Provided by MollyJ

Categories     < 30 Mins

Time 30m

Yield 9 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 teaspoon ground ginger
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/4 cup sugar
2 tablespoons honey
3 cups walnut halves, toasted*
1/2 teaspoon salt

Steps:

  • *Directions for toasting nuts from the Diamond Nut web site: Spread nuts in a single layer on an ungreased baking pan. Place in 350F oven and bake 5 to 12 minutes or until nuts are golden brown.
  • Stir once or twice until toasty and fragrant.
  • Remove from pan to cool. Nuts will continue to brown slightly after removed from oven.
  • Then in a large skillet, heat oil over medium heat.
  • Stir in the ginger, curry powder and cayenne until smooth.
  • Add sugar and honey; stir until blended.
  • Stir in walnuts until well coated.
  • Spread onto waxed paper lined baking sheet.
  • Sprinkle with salt.
  • Cool and break apart.
  • Store in an airtight container.

Nutrition Facts : Calories 305.7, Fat 27, SaturatedFat 2.6, Sodium 130.4, Carbohydrate 15.1, Fiber 2.8, Sugar 10.4, Protein 6

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