I’m a huge fan of dandelion greens. For me, the bitter flavor is exquisite. To make a killer salad I chop up a bunch of dandelion greens, throw in some candied walnuts, dried cranberries and feta. Add a dash of olive oil, salt, and lemon juice for a dressing and viola; amazing.
I wasn’t joking about it being a killer salad; I gave some to my husband and it literally almost killed him. After gagging and choking on what he thought surely must be poison, he concluded that the salad tastes like nail polish remover ( a slight over exaggeration in my opinion). This is totally fine by me since it means I don’t have to share.
Everytime I do make the salad however, I have a twinge of guilt. The cost of candied walnuts are pretty outrageous. So I started making my own with bulk organic raw walnuts. I decided to enlist the help of little Fig, since I’ve been trying to get him on the walnut-train with limited success. Fig can eat cashews and sunflower seeds by the fistful but isn’t keen on walnuts. Walnuts are extremely healthy and full of beneficial nutrients and minerals but, according to Fig, “me no like da walnuts. Mo’ cashoes please!!”.
These walnuts were a total hit with my two year old, both to make and eat. It’s a pretty simple recipe that’s super easy to make with a toddler since it doesn’t take long. Plus, they make for a nice, slightly sweet snack. Fig believes he’s getting some kind of forbidden dessert , sneaking off to his bedroom to eat his walnuts in peace only to return 5 minutes later, begging for “mo’ nutz”.
Saged Candied Walnuts
- 2 cups of raw walnuts
- 3 tablespoons of fresh sage, chopped
- 1/2 tablespoon of maple syrup
- 2/3 cup of brown sugar
- sea salt to taste
- 2 tablespoons of coconut oil
- Preheat oven to 300
- Add coconut oil and sage to a pan and on a low heat setting, cook sage until tender and fragrant.
- In a bowl, add walnuts, sugar, salt and syrup. Mix well.
- Pour sage and coconut oil over the walnuts. Mix well.
- Spread walnuts on a baking sheet making sure each nut has ample space. Cook for 30 minutes, flipping ( as best you can) the nuts at 15 minutes.
- Eat plain or serve in salads