A1 Carmelized Roasted Walnuts A1 Recipes

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS

Steps:

• Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
• Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
• Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

CARAMELIZED WALNUTS

Steps:

• Preheat oven to 325° F .
• Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
• Combine honey, water and oil in a skillet and bring to boil.
• Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
• Transfer nuts to a bowl.
• Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
• Store in an airtight container.
• If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!

ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO

Steps:

• Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
• Preheat the oven to 400 degrees F.
• Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
• Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
• Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.

A.1. ROASTED NUTS

Steps:

• Heat oven to 350ºF.
• Mix all ingredients except nuts until blended. Add to nuts in medium bowl; toss until nuts are evenly coated.
• Spread onto parchment-covered rimmed baking sheet.
• Bake 15 to 20 min. or until nuts are lightly toasted, stirring after 10 min. Cool completely.

A1 SAUCE SWEET AND SAVORY CHERRY WALNUT POLENTA ROUNDS #A1

Steps:

• Set oven to 400 degrees.
• Toss Walnuts in A1 Steak Sauce.
• Lay Walnuts On a Baking Pan in a Single Layer.
• Roast Walnuts in Oven for About 10 Minutes or until A1 Appears Dried on Walnuts.
• Pat Polenta Slices Dry with a Paper Towel.
• Bring Oil (coconut, peanut, oil, grapeseed, etc) to High Temperature.
• Sear Polenta Slices on High About 5 Minutes Each Side or Until They Turn Golden Brown.
• Remove from Heat and Place on a Dry Paper Towel.
• Arrange Polenta Slices on the Plate with Goat Cheese, a Drizzle of A1 Sauce, Cherries and Roasted Walnuts in that Order on Top.

CARAMELIZED NUTS

Steps:

• Preheat oven to 350°F.
• Combine almonds, cashews, pecans, and walnuts in a large bowl.
• Line baking pan with foil and lightly oil.
• Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
• Pour over nuts and stir until nuts are well coated.
• Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes.
• (gotta watch them, they burn easily) Lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely.
• Break apart any nuts that are stuck together.

CARAMELIZED WALNUTS

Steps:

• In a medium skillet, cook the walnuts, brown sugar, salt, cayenne and.
• 1 teaspoon of walnut oil over medium-high heat. Cook until the sugar.
• caramelizes and coats the nuts, about 5 minutes, stirring occasionally.
• to separate the nuts. Transfer to a baking sheet covered with waxed.
• paper to cool.

CARAMELIZED WALNUT HALVES

Steps:

• In a small skillet, melt sugar over medium-high heat until medium golden, about 3 minutes. Remove skillet from heat. Working quickly, drop walnut halves, one at a time, into the melted sugar. If the sugar hardens, return skillet to low heat, and stir several minutes. Using a fork, turn walnuts until they are evenly coated. Transfer walnuts to a wire rack to cool completely. Use to decorate cake.

A1 CARMELIZED ROASTED WALNUTS #A1

Steps:

• Break up chocolate in double boiler.
• Add 2 tablespoons of brown sugar, 1/2 cup of A1 Sauce to Double Boiler (simmer for 10 minutes).
• After contents from stove has cooled, pour in mixing bowl, add bag of walnuts, stir until coated.
• After slowly stirring for about 10 minutes, pour contents of bowl in the colander, let juice run out.
• Put the walnuts on a cookie sheet, bake at 275 for 15 minutes.
• Once you take out of the oven, sprinkle with the remaining 2 tablespoons of brown sugar onto walnuts.
• Enjoy your A1 Walnuts!