Crystallised Omega Walnuts


The second recipe I made for the guys at Omega Walnuts, Crystallised Walnuts. A friend put me onto this recipe and what’s nicer than having a sugary coating on any kind of nut. It does take a while for the sugar mixture to get to the correct temperature, but when it does and you add the Walnuts it was crazy to see it transform from this clear sticky syrup into the opaque sugary goodness. You can enjoy these by them selves or as a garnish for ice cream Sunday’s, puddings or even mixed (in my next recipe) with dry ice, ice cream!


200g Omega Walnuts

– 200g White Caster Sugar

– 150g Water


1. Pre-heat the oven to 170C, place the walnuts on a baking paper lined tray and toast them in the oven for 12 minutes

2. While thats happening, put the water and sugar into a small saucepan. On a medium-high heat bring to the boil. When the temperature of the liquid hits 135C or the syrup begins to colour at the edge of the pan, add the Walnuts and whisk until the syrup has completely crystallised and coated the nuts.

3. Pour the coated walnuts onto a tray lined with baking paper and allow to cool. The walnuts can be kept in an airtight container for up to 6 months.