Candied rosemary walnuts

Serve these moreish candied rosemary walnuts with soft cheese, or on baked camembert. They make an excellent gift at Christmas for any cheese lover

  • Prep:10 mins
    Cook:10 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 505
  • fat 34g
  • saturates 4g
  • carbs 39g
  • sugars 0g
  • fibre 2g
  • protein 9g
  • salt 1.2g


  • vegetable oil, for the baking sheet (optional)
  • 150g caster sugar
  • 200g walnut halves
  • 1 tbsp finely chopped rosemary


  1. Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don’t stir – tilt the pan for an even colour.

  2. Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don’t touch them as they’ll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.

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