Monday, 2 March 2020

Walnut Toffee

Walnuts cultivated in France and photographed by Susan from Loire Valley Time Travel.

Because we have walnut trees I'm always looking for ways to use up our crop. Walnut toffee is a quick and easy treat, once you've shelled your walnuts.

Cultivated in France and photographed by Susan from Loire Valley Time Travel.

Heat the oven to 180C and spread 1.5 cups of walnuts out on a tray lined with a silicone mat. Toast them in the oven for 5 minutes then set aside to cool. Once they have cooled down a bit put them in a bowl and place near the stove top, along with the lined baking tray and two forks. Put half a cup of sugar in a heavy bottomed straight sided small saucepan and heat so the sugar melts. Stir occasionally with a wooden spoon to ensure the sugar melts evenly. It will take about 5 minutes for the sugar to become liquid and dark honey coloured. Tip the walnuts into the melted sugar and stir vigorously to coat every nut, then tip them out on to the silicone mat. Quickly pull the nuts apart with the forks and sprinkle with a pinch of sea salt. Once the toffee has cooled completely and hardened you can eat or store in a glass clip-lock preserving jar. They will stay crunchy for several days.



For details of our private guided tours of chateaux, gardens, wineries, markets and more please visit the Loire Valley Time Travel website. We would be delighted to design a tour for you.

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