Olive-Oil Herb Walnuts
Olive-Oil Herb Walnuts
Olive-Oil Herb Walnuts
Toast 2-1/2 Cups of shelled Chandler Walnuts 300° for 5-minutes.
In a large skillet - heat on low:
2 T olive oil
3/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon thyme
Add toasted walnuts and gently stir for approx 5-7 minutes,
Cool and enjoy on salads , in pasta dishes,
or with a good glass of wine and cheese.
Sweet n' Spicy Walnuts
Olive-Oil Herb Walnuts
Olive-Oil Herb Walnuts
Preheat oven to 300 (we use a convection oven for best results)
Mix in Bowl:
1 cup confectioners sugar
1 teaspoon salt
1-1/4 teaspoon cayenne pepper
Add 3 cups shelled Chandler Walnuts and mix well.
Place a sheet of parchment paper on baking sheet and spread nut mixture evenly on pan. Bake for 16 minutes and stir every 4 minutes. Remove from oven and spread on clean sheet of parchment paper - separate and cool completely. These store great in the freezer and make wonderful hostess gifts and additions to charcuterie boards.
Waldorf Salad
Mom always loved a good Waldorf Salad!
Ingredients:
1/2 Cup Mayonnaise
1/2 Cup Sour Cream
1 Tablespoon Lemon Juice
2 Red Apples, Diced
1 Cup Sliced Celery
1 Cup Large Pieces Diamond Walnuts
Combine mayonnaise, sour cream and lemon juice, blend well.
Fold in apples, celery and walnuts. Chill before serving.
6 servings.
Walnut Bars
Ingredients:
5 Tablespoons Butter - softened to room temp.
1 Cup firmly packed Brown Sugar
1 Egg
1 Teaspoon Vanilla
1 Cup all-purpose Flour
1/4 Teaspoon Salt
1 Cup Chopped Walnuts (divided)
Heat over to 350 degrees. Grease an 8-inch square pan. Combine butter, brown sugar, egg and vanilla; beat until light and fluffy. In a separate brown, combine flour, baking powder and salt. Add dry mixture to butter mixture and stir well by hand. Stir in 3/4 Cup walnuts; spread in greased pan. Sprinkle with remaining 1/4 cup walnuts. Bake at 350 degrees for 30 minutes or until edges are lightly browned and top springs back when lightly touched in center. Coll completely. Cut into bars. (20 bars)
Holiday Tradition
Butter Crunch
There is not a Christmas that we can remember where we didn't enjoy homemade Butter Crunch - always made with our own toasted walnuts. This will impress your friends and guests and couldn't be easier.
Ingredients:
2 Cups Chopped Walnuts - spread evenly in cookie sheet with sides
(set aside 1/2 cup finely chopped nuts)
3 Cubes Butter
2 Cups Granulated Sugar
Start with a pre-heated pan before adding butter. Combine butter and sugar in heavy pan and stir over medium/high heat, stirring constantly, about 5-8 minutes, until the color and consistency of peanut butter. (I literally have a jar of peanut butter beside me for color matching). Test for crunch by dropping a small amount in cold water.
Pour gently over chopped nuts. Wait about 3-4 minutes for candy to slightly cool.
1 12-ounce bag chocolate chips (milk or dark, your choice)
Sprinkle chocolate chips over candy. Wait about 3 minutes for chocolate to melt slightly. Spread gently with a rubber spatula so that all candy is coated with chocolate. Immediately sprinkle with chopped walnuts. Cool completely in refrigerator. Break into bark and package for gifts or enjoy yourself! (Keep refrigerated)
Bar-B-Q Walnuts
This is a party favorite!
Ingredients:
2 Tablespoon Butter
1/4 Cup Worcester Sauce
1 Tablespoon Ketchup
2 Dashes Tabasco
4 Cups Toasted walnut Halves
Pre-Toast walnut halves on cookie sheet at 350 Degrees for 10 minutes.
Melt butter in large saucepan. Mix in Worcester, Ketchup, and Tabasco. Add walnuts and stir well to coat evenly.
Spray non-stick s[ray in large glass oven-safe dish. Spread nuts evenly and bake at 350 Degrees for 20 minutes. Watch carefully, as they can burn easily. Stir nuts occasionally.
Sprinkle lightly with salt after removing from oven.
Holiday Must-Have!
Pumpkin Walnut Cheesecake
Ingredients
- Crust:
- 1 1/2 cups Diamond of California® Walnuts
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- Cheesecake:
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs
- 1 can (15 oz.) 100% pure pumpkin
- 2/3 cups (5 fl. oz. can) evaporated milk
- 2 tablespoons corn starch
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
The Steps
Crust:
- Preheat oven to 350°F.
- In a food processor, pulse walnuts and sugar together until finely ground. Add butter and pulse until mixture looks like moist sand.
- Press onto bottom and 1 inch up the side of a 9-inch springform pan. Bake for 10 minutes.
- Cool on wire rack for 10 minutes.
Cheesecake:
- Beat cream cheese, granulated sugar, and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well.
- Pour into crust.
- Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
Diamond Nut Recipes
Walnut Crumble Banana Bread
Ingredients
- Bread
- 2 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup sugar
- 1/2 cup unsalted butter at room temperature
- 2 eggs
- 3 ripe bananas
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Crumble
- 1 cup Diamond of California Chopped Walnuts, toasted
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 teaspoon cinnamon
The Steps
- Preheat the oven to 350. Grease a 9 by 5 loaf pan
- In a small bowl, combine the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream together the sugar and butter until fluffy, then add the eggs, mix until combined. Mash the bananas with a fork, and then add to the mixing bowl. Pour in the milk and vanilla, then mix until combined.
- Pour the flour mixture into the mixer slowly. Mix until just combined.
- Pour the batter into the prepared pan. In a small bowl, combine all of the crumble ingredients. Use fingers to mix together and then spread evenly over the top of the batter.
- Bake for 1 hour before inverting onto a rack to cool.
Walnut Pesto - recipe from Diamond Nuts
Ingredients
- 1/4 cup Diamond of California walnuts
- 4 garlic cloves peeled
- 2 tablespoons nutritional yeast
- 1 tablespoon capers, patted dry
- 1/2 jalapeno seeded
- 5 ounces arugula
- 1/4 cup lemon juice
- 1/4 cup olive oil
- salt to taste
Place walnuts, garlic, nutritional yeast, capers and jalapeño into a food processor, and pulse until finely ground, forming a paste. Add remaining ingredients and process until smooth.