Candied Red Walnuts

This is your holiday kick starter. It’s fast and fun to bake. Plan on baking extra, they will vanish quickly.

Yields two cups of walnuts

Ingredients:

Big Red Walnuts
2 cups white sugar
1 egg white
2 teaspoons water
2 tablespoons granulated sugar
2 tablespoons brown sugar 1 cinnamon stick Pinch of salt

Start by whipping egg white and water until foamy with a hand whisk. Coat the walnuts evenly with egg and then fold in sugars, salt and 1 cinnamon stick grated.

Bake walnuts at 370 for 10 min on a parchment covered cookie sheet. Remove the walnuts from the oven and move them around with a wooden spoon. Bake for another 5 minutes or until golden brown. Then bag them as you wish!

Candied Walnut Arugula Cous Cous Salad

This hit salad is the real “meal” deal. Often served as the main course, it delivers on all culinary fronts from healthy to fulfilling. Serves 4

Ingredients:

Big Red Walnuts
2 cups Israeli cous cous
1 bunch dill 
1 (5) oz box arugula 
Candied walnuts
Pomegranate seeds Feta cheese

Dressing 

3 T olive oil
1 T Apple cider vinegar 
1 T lemon juice 
Drizzle of honey

Start by bringing a pot of salted water to a boil. Cook cous cous until soft, (5-8 minutes). Strain cous cous and toss with a drizzle of extra virgin olive oil and salt to avoid sticking together. Once cous cous cools, add fresh chopped dill.

Toss arugula, cous cous, candied walnuts, pomegranate seeds in a large bowl with salad dressing. Garnish with crumbled feta cheese and fresh ground pepper.