I had a really wonderful Thanksgiving weekend (as I'm sure most people did). My sister was in town from San Francisco and we had a nice combination of relaxing and partaking in fun. We volunteered at a Thanksgiving dinner for the less fortunate in Santa Monica, we worked off calories by hiking to the Hollywood sign, and of course we ate a ton. As I tend to do, I couldn't pass up the opportunity to make a couple of extra recipes for our Thanksgiving feast. These walnuts became part of a bigger recipe, but they are amazing on their own. They're a little sweet, a little salty, and warmly spiced making them great for sweet or savory pairings. I'll show you how I used them in a couple of days. Here are some highlights from the weekend:
Pupusas at the Barnsdall farmers market.
The Civic Auditorium became the setting for a festive dinner
My friend Andrew showing off his "artwork".
Raul checking on the turkey
Pumpkin Pancake Cupcakes
Gingersnap cocktail made with Canton (deeeelish!)
The sun setting
We made it! (The hike takes you behind the sign)
One year ago: Little Ethiopia
Two years ago: Kale Salad with Spicy Peanut Dressing
Three years ago: Shrimp with Chive Butter
Spiced Candied Walnuts
(Adapted from Dishin and Dishes)
2 cups walnuts
1/3 cup powdered sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Pinch aleppo pepper
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix the sugars, cinnamon, salt, and peppers in a bowl. Set aside.
Bring a large saucepan of water to a boil. Add the walnuts and let them blanch for 30 seconds. Drain the walnuts, then quickly toss them with the sugar mixture (the sugar will melt).
Spread the walnuts in a single layer over the parchment paper. Bake for 10-15 minutes until the nuts have toasted and the sugar is bubbling. Use two forks to separate the nuts and allow them to cool completely. Serve with salad or as a party appetizer.