Sticky, crunchy, sweet with a kick, honeyed walnuts are truly divine. They can be used to top salads, like my Tuna-Apple Salad (post coming soon!), or sprinkled over sweet potatoes or even eaten as a snack. There’s not much more to say about these except maybe, be careful. They are rather addictive!
3/4 c. walnuts
1 tsp. coconut oil
1 tsp. honey
pinch of salt
fresh cracked pepper
1) Melt the coconut oil in a small pan over medium heat. Add the honey and mix together.
2) Dump in the walnuts and stir to thoroughly coat all the walnut pieces in the coconut-honey mixture. Let cook for about 7-8 minutes, stirring frequently so they don’t burn. If they start to get too brown, remove immediately and place on a plate to cool. They will become crunchy as they cool down.
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