It started with our Spring Spectacular Salad - after using store-bought glazed walnuts & pecans, we weren't happy using stale store-bought nuts on our YUMMY salad! So we made our own! Drizzled with our Maple or Honey Balsamic & Bittersweet Chocolate Orange Balsamic!
Ingredients
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16 oz chopped walnuts
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3 tbsp of Olive Oil Divine's Mission Extra Virgin Olive Oil
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3 tbsp of Olive Oil Divine's Honey Golden Aged Balsamic Vinegar
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2 tbsp of Olive Oil Divine's Bittersweet Chocolate Orange White Balsamic Vinegar
Directions
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Preheat the oven to 375 degrees Fahrenheit. In a Ziplock bag, add Mission EVOO and walnuts. Zip the bag and swirl the walnuts in the olive oil until they are nicely coated.
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Line a pan with parchment paper and place the walnuts on top. Bake for 5 minutes, tossing the nuts occasionally to prevent burning. Remove when complete.
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Mix the Honey Balsamic and Bittersweet Chocolate Orange Balsamic in a container, then drizzle this mixture over the nuts while they are still hot (this will form a nice balsamic glaze over the nuts!).
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Let cool and serve.
These nuts are great in a trail mix, in salads, as a snack, and even over ice creams and desserts. Be sure to also try our Honey Coated Pecans recipe!