Guest Post by Ashley Jolly, Intern
Sweet Cardamom Walnuts both surprise and delight. They take an exotic twist by incorporating cardamom to give a delicious and interesting flavor you wouldn’t normally experience with a sugared nut. Cardamom is a spice commonly used in Scandinavian and Indian dishes. This spice is commonly known for its slight lemon flavor, but when I smell it I get aromas of both lemon and ginger—both of which I love.
- 2/3 cup sugar
- 1 1/2 teaspoons ground cardamom
- 1/8 teaspoon kosher salt
- 1 tablespoon firmly packed orange zest
- 1/2 teaspoon vanilla extract
- 1 pound walnut halves and pieces
- Whisk together the sugar, cardamom, salt, and orange zest in a medium bowl; set aside.
- In a separate bowl, whisk the egg white and vanilla until frothy. Add walnuts and stir until the walnuts are weak cited with the egg white.Transfer walnuts to the bowl with the sugar-cardamom mixture and toss until they are evenly coated with the sugar.
- Add the nuts to the slow cooker. Cover and cook 1 hour on HIGH. Stir the nuts, cover, and cook an additional hour.
- Transfer the walnuts to a baking sheet lined with parchment paper; allow them to cool completely, then break them apart, if needed. Transfer nuts to a serving bowl or store in a covered container at room temperature for up to 2 weeks.