Bourbon Candied Walnuts
By Chef Kevin Markey
Careful, these candied walnuts are a bit addicting! They are great in a salad or on a cheese and charcuterie board, or even by themselves.
Difficulty Level Medium
1 cup raw walnuts, shelled or halved
3 tablespoons honey
3 tablespoons Jack Daniel’s® Old No. 7 Tennessee Whiskey
1 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, whisk together honey and Jack Daniel’s®. Move mixture to a small, non-stick sauté pan and carefully heat on low. Heating alcohol over an open flame can cause the alcohol to catch fire. If it does, DON’T PANIC. Turn the stove off and cover the pan with another pan to smother the fire.
Once the honey and whiskey mixture has reduced, move back to the bowl and toss in the walnuts. Coat all the walnuts evenly with the mixture and transfer to a sheet tray lined with wax paper.
Cook in the oven for 5-10 minutes. Keep an eye on the walnuts in the oven so as not to burn them. When they are done, remove from oven and sprinkle with the salt. Allow to cool and enjoy!