Spicy Wet Walnuts with Chile, Orange, and Star Anise
This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!
Recipe information
Yield
Makes about 4 cups
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool.
Step 2
Cook chiles, orange zest, and star anise in a medium saucepan over medium-low heat, shaking pan constantly, until chiles are darkened and orange zest and star anise are fragrant, about 2 minutes. Add walnuts, maple syrup, salt, and ¼ cup water and bring to a simmer. Cook until liquid is slightly reduced, stirring occasionally, 8–10 minutes. Let cool slightly, then transfer to jar. Cover and chill at least 12 hours before using.
Step 3
Do Ahead: Walnuts can be made 2 weeks ahead. Keep chilled.
