Big Red Bakes
Candied Red Walnuts
This is your holiday kick starter. It’s fast and fun to bake. Plan on baking extra, they will vanish quickly.
Yields two cups of walnuts
2 cups white sugar
1 egg white
2 teaspoons water
2 tablespoons granulated sugar
2 tablespoons brown sugar 1 cinnamon stick Pinch of salt
Start by whipping egg white and water until foamy with a hand whisk. Coat the walnuts evenly with egg and then fold in sugars, salt and 1 cinnamon stick grated.
Bake walnuts at 370 for 10 min on a parchment covered cookie sheet. Remove the walnuts from the oven and move them around with a wooden spoon. Bake for another 5 minutes or until golden brown. Then bag them as you wish!
Candied Walnut Arugula Cous Cous Salad
This hit salad is the real “meal” deal. Often served as the main course, it delivers on all culinary fronts from healthy to fulfilling. Serves 4
2 cups Israeli cous cous
1 bunch dill
1 (5) oz box arugula
Pomegranate seeds Feta cheese
3 T olive oil
1 T Apple cider vinegar
1 T lemon juice
Drizzle of honey
Start by bringing a pot of salted water to a boil. Cook cous cous until soft, (5-8 minutes). Strain cous cous and toss with a drizzle of extra virgin olive oil and salt to avoid sticking together. Once cous cous cools, add fresh chopped dill.
Toss arugula, cous cous, candied walnuts, pomegranate seeds in a large bowl with salad dressing. Garnish with crumbled feta cheese and fresh ground pepper.