Caramelised walnuts

Caramelised Walnuts

Sweet, crunchy caramelised walnuts

Maybe it was the sun, maybe the rain, maybe a combination, but without doubt this year has seen us get a bumper crop of damsons. In fact, I can’t remember ever making so much damson compote! It’s been a staple in the house for a couple of weeks now so I’ve needed to find a twist on serving it. I opened the cupboard and the first packet I came across was walnuts! Right then what to do…?

Damson compote is slightly tart so something sweet always combines well, so caramelised walnuts it is.

Serve the compote warmed and poured over a cold vanilla ice-cream with a sprinkle/pile of the caramelised walnuts on top and I guarantee you won’t hear a peep from the table while it’s being gobbled up. This blend works so well.

Ok, so don’t worry if you don’t have access to damsons, this combination works equally well with other fruit compotes such at plum or rhubarb.

These are super quick to make, but be warned, things get pretty hot so I’d suggest getting everything that you’ll need out first (especially the greaseproof paper for the end).


100g walnut pieces (if whole, roughly chop them)

75g light brown sugar

A pinch of cinnamon (optional)

Sheet of greaseproof paper 30cm (12 inches) square.

Cook up

1. Place a non-stick frying pan on a high heat. When the pan is warm, add the sugar, cinnamon and walnuts. Give it a stir to level all the ingredients in the pan.

2. Now leave for a minute (don’t go away though) and watch the sugar begin to turn into a liquid. At this point give the pan a stir and within the next minute all the sugar will have caramelised.

3. Give the pan a final stir to make sure all the walnuts have a good glaze of this sugary mingling.

4. Finally, tip the sweetened walnuts onto the greaseproof sheet to cool.

5. Oh and try not to eat too many before you actually serve them…

Happy eating


The baker. Some may say a jumping bean…. definitely never short on energy. Gemma loves to cook and can normally be found whipping up a culinary delight in the kitchen or deep in the veg patch.


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