Tuesday, October 25, 2011
Butter Honey Roasted Walnuts
You know that smell from the pushcarts that roast nuts out at carnivals and fairs?
That's how my entire house smells right now.
This recipe does use butter, and in my opinion, it's pretty essential. If you're totally strict Paleo and can't do butter, I'm sorry and I hope you don't live downwind of me.
- 2 qt. crockpot
- 3 T grassfed butter
- 1/4 cup honey
- 1 t vanilla extract
- 1/2 t pumpkin pie spice (or combination of cinnamon, nutmeg, cloves and ginger to taste)
- 2 heaping cup of raw walnuts
Plop the butter in the crock, cover and turn on HIGH until the butter melts. It should only take a few minutes.
Add the honey, vanilla and pumpkin pie spice to the melted butter and mix well. Pour the walnuts in the mixture and using a big spoon, toss them until they are coated as evenly as possible.
Cook them on HIGH for another 1-2 hours, BUT make sure you're around. This is a recipe that you'll need to break the "never take the lid off during cooking" rule. You need to stir the walnuts around every 30 minutes or so to prevent the ones on the bottom from burning.
I cooked mine on HIGH for about 1 1/2 hours, and they were perfectly done. If you don't eat them all right away (which if you're like me, you probably will) be sure to store them in an airtight container in the fridge.