Lawrence Keogh - Head Chef, The Wolseley

Spiced Glazed Walnuts

with rosemary and Maldon sea salt

Ingredients

a drizzle of olive oil
20g butter
200g walnut halves
2 tsp brown sugar
1 tsp cayenne pepper
3 sprigs of rosemary, finely chopped
1 tsp Maldon sea salt
black pepper

These are great warm, served as a bar snack or tossed through a salad, or served cold with cheese...

Heat the olive oil and butter in a large pan over a medium heat. Add the walnut halves and the brown sugar, and toss them together for a few minutes, until caramelised. Stir in the cayenne pepper and rosemary, and season with Maldon salt and pepper. Stir everything together gently over a medium heat for a further 1–2 minutes, then tip into a bowl and serve.