Candied Herbes de Provence Walnuts

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A yellow ceramic bowl full of toasted walnuts pictured with an Herbes de Provence glass jar of seasoned salt along with a teaspoon of the herb blend over the walnuts.

Candied

HdP Walnuts

Our ‘Herbes de Provence’ is a blend of our sea salt, French Tarragon, Summer Savory, Mediterranean Oregano, Marjoram, and Rosemary and Thyme.

Hello! So glad you stopped by. As I write this on the Friday of the beginning of the Memorial Day weekend, the sun is shining and it is a lovely 60 degrees outside in Newport. I hope when you read this that you had a lovely weekend (despite the rainy weather forecasted) and a nice kick-off celebration to sunnier warmer days ahead! I came to share a recipe that I have been making non-stop in our house because it’s so simple, delicious, enjoyed alone as a snack, with apero, or added to a salad for a little extra yumminess - Candied Herbes de Provence Walnuts.

First off, I get so much inspiration from Rebekah Peppler’s cookbooks and love her ‘recipe voice’ and as a visual storyteller myself, her cookbook photographer, Joann Pai is one of my favorites. Le Sud by Rebekah Peppler and photographed by Joann Pai takes me along not only visually, but deliciously back to the lovely South of France. Okay, enough of my French day dreaming…enjoy!

Candied Walnuts with our Herbes de Provence inspired by Le Sud by Rebekah Peppler (Visit her book for the full recipe - I omitted the fresh rosemary and cayenne pepper.)

Makes 4 Cups

Ingredients:

4 cups (480 grams) walnut halves

1/3 cup of honey (115 grams) If your honey isn’t super fluid, warm it slightly in a small saucepan set over low heat just until warm and runny.

2 tablespoons extra-virgin olive oil

2 teaspoons of our Herbes de Provence

  1. Preheat oven to 325 degrees Fahrenheit or 165 degrees Celsius. Line a baking sheet with parchment paper.

  2. In a large bowl, add the walnuts, honey, olive oil, herbes de Provence. Toss to coat, then spread the walnuts evenly in a single layer on the parchment paper baking sheet and place in the oven to cook, tossing occasionally, until toasted and fragrant approximately 20 minutes.

  3. Remove from the oven and set aside to cook completely. Candied walnuts will keep, stored in a tightly sealed container at room temperature for up to 2 weeks.

Ça c’est! That’s it! So simple and yet so delicious. Once cooled, I have chopped the candied walnuts and sprinkled on top of a green salad with goat cheese, placed on a cheese board along with charcuterie and packed in a Bonne Maman jar for a train ride snack to New York City with Matt - avec, bien sûr, une bouteille de rosé. ;) Bon Week-end!