A Last-Minute Thanksgiving Menu

Photo by: James Ransom

Sage-Candied Walnuts

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Serves 2
2 tablespoons salted butter
1.5 tablespoons sage, finely chopped
5 cups walnuts
1 egg white, beaten until a little stiff
1 tablespoon maple syrup
1/4 cup light brown sugar
3/4 cup white sugar
A generous sprinkling of sea salt
1.In a medium pan, heat the butter over medium heat. Add the finely chopped sage, and cook for a few minutes, until ... more 

Photo by: James Ransom

Sage-Candied Walnuts

Save and print this recipe on FOOD52.

Serves 2
2 tablespoons salted butter
1.5 tablespoons sage, finely chopped
5 cups walnuts
1 egg white, beaten until a little stiff
1 tablespoon maple syrup
1/4 cup light brown sugar
3/4 cup white sugar
A generous sprinkling of sea salt
1.In a medium pan, heat the butter over medium heat. Add the finely chopped sage, and cook for a few minutes, until fragrant.
2. In a large bowl, beat the egg white. Add the walnuts, and toss. Add the maple syrup and the butter, and incorporate. Add the sugars, and toss until the walnuts are evenly coated.
3. Preheat the oven to 300F. Spread the walnuts evenly on a parchment-paper lined baking sheet. Sprinkle with sea salt. Cook the walnuts for 30 minutes, breaking them up about every 10 minutes. Remove from the oven and allow to cool. less