Walnuttoes
Get ready to indulge in sweet and savory perfection with Walnuttoes, a holiday-ready treat that combines buttery caramel-coated walnut halves with just a hint of sea salt. These glossy, golden morsels are made by toasting walnuts to enhance their natural nuttiness before enveloping them in a homemade caramel made from granulated sugar, unsalted butter, and heavy cream. For an extra layer of decadence, dip each Walnuttoe in melted chocolate for a rich finish that contrasts beautifully with the crunchy texture. With just a few ingredients and under 30 minutes of prep and cook time, this effortless recipe is ideal for gift-giving, dessert platters, or satisfying snack cravings. Perfectly balanced between salty, sweet, and nutty, Walnuttoes will become a beloved treat for any occasion.
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Recipe Information
Ingredients
- 2 cups walnut halves
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 1 cup chocolate chips (optional, for dipping)
Instructions
Line a baking sheet with parchment paper or a silicone mat. Set aside.
Toast the walnut halves in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring occasionally. Remove from heat and allow to cool.
In a medium saucepan over medium heat, combine the granulated sugar and unsalted butter. Stir until the sugar begins to dissolve and the mixture turns a light amber color, about 3-5 minutes.
Carefully stir in the heavy cream, vanilla extract, and sea salt. The mixture will bubble up—continue stirring until smooth and fully combined, about 1-2 minutes.
Reduce the heat to low and gently fold in the toasted walnut halves, making sure each walnut is evenly coated with the caramel mixture.
Using a spoon or small tongs, transfer the coated walnut halves onto the prepared baking sheet, spacing them slightly apart. Let them cool for about 10 minutes until the caramel sets.
If desired, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval, until smooth. Dip one end of each walnut half into the melted chocolate and return it to the baking sheet to harden.
Once fully cool and hardened, transfer the Walnuttoes to an airtight container. They can be stored at room temperature for up to 1 week.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 38.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
