Bourbon Vanilla Walnuts
Sweet, savory, and subtly spicy candied walnuts tossed with vanilla, RC Butter Rum Flavor, RC Jalapeño Flavor, Worcestershire sauce, and RC Roasted Southwestern Vegetable Base, oven-roasted to a crispy crunch.
Yield / Servings
1 Pound Yield
Category
Sides / Candied Nuts & Garnishes
Ingredients
8 Components
Walnut Halves
1 lb.
Granulated Sugar
½ cup
Corn Oil
2½ Tbsp.
Vanilla Extract
3 tsp.
RC Butter Rum Flavor
2 tsp.
RC Jalapeño Flavor
10 drops
Worcestershire Sauce
1 Tbsp.
Preparation Steps
1
Blanch & Drain Walnuts
Blanch 1 lb. walnut halves in lightly salted boiling water for 1 to 2 minutes to remove bitterness and open the nut pores. Drain thoroughly.
2
Blend Glaze & Toss
In a large mixing bowl, combine ½ cup sugar, 2½ Tbsp. corn oil, 3 tsp. vanilla extract, 2 tsp. RC Butter Rum Flavor, 10 drops RC Jalapeño Flavor, 1 Tbsp. Worcestershire sauce, and ½ tsp. RC Roasted Southwestern Vegetable Base. Whisk until well blended, then add hot drained walnuts and toss until completely coated.
3
Roast in Oven
Spread coated walnuts in a single layer onto a parchment paper-lined sheet pan. Bake in a preheated 325°F oven for 15 to 20 minutes until crisp, stirring frequently to ensure even glazing and prevent scorching.
4
Cool & Store
Remove from oven and allow candied walnuts to cool completely on the pan. Once cool and crisp, store unrefrigerated in an airtight container.
Chef Notes & Umamification Options
To "Umamify" the Recipe: Simply add ¼ tsp. RC Umami Sensations® Red Miso Powder and ¼ tsp. RC Umami Sensations® GF Soy Sauce Powder directly into the glaze mixture prior to tossing with the hot walnuts.
Culinary Applications: Perfect for holiday entertaining, perking up green leafy salads, poultry or grain salads, and serving as a signature crunchy garnish for dessert plates and artisan cheese platters.
Flavor Balance: The combination of RC Butter Rum Flavor and RC Jalapeño Flavor yields a warm bourbon-like oak aroma balanced by a subtle back-end kick.