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12 Serves
86 Mins
Preheat your oven to 175°C and toast the walnuts on a baking sheet for 10 minutes until fragrant.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
13 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
172 mg / 1,250 mgPotassium
206 mg / 4,700 mgSodium
5 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
34 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a heavy-bottomed saucepan, combine honey and sugar over medium heat, stirring constantly until the mixture reaches a light amber color.
Add the toasted walnuts to the honey mixture and stir well to ensure every nut is thoroughly coated.
Pour the mixture onto a parchment-lined baking pan and spread it into an even layer using an offset spatula.
Allow the candy to cool at room temperature for 40 minutes before cutting into diamond shapes with a sharp knife.
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