Port Glazed Walnuts With Stilton
These are so delicious and so easy to make! This is the prefect recipe to make in advance and have ready for a party or impromptu gathering!
Materials
- 2 1/2 cups walnut halves 9 ounces
- 3/4 cup sugar
- 3/4 cup Somerset Ridge Ruby Port
- 1/2 tsp freshly ground pepper
- 1 bay leaf
- 1 pound wedge of Stilton cheese
Instructions
- Preheat the oven to 350°.
- Spread the walnuts on a rimmed baking sheet and toast for 8 minutes, or until lightly browned.
- Meanwhile, in a large saucepan, combine the sugar, Somerset Ridge Ruby Port, pepper and bay leaf and bring to a boil.
- Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Discard the bay leaf.
- Add the walnuts to the saucepan, stirring to evenly coat them.
- Using a slotted spoon, drain the nuts very well.
- Line a baking sheet with parchment paper and spread the walnuts on it in a single layer.
- Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool.
- Separate any nuts that stick together.
- Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes.
- Set the Stilton on a serving platter and place the walnuts in a separate bowl.
- Drizzle the port syrup over the cheese and serve with the nuts.
- Serve and Enjoy!
I knew the minute I saw this recipe that I was going to love it! This is the perfect appetizer! And it is a wonderful addition to a Charcuterie Board. I love having the Ruby Port in the pantry so I can upgrade many of my own recipes. Of course, I have to watch my husband, he likes having it in the pantry also! I’ve caught him more than once sipping some of MY Port! We now have His and Hers bottles of your Ruby Port!
Hahahaha this is so funny! I’m so glad you enjoy them! They are so easy and so yummy! Agreed, the perfect addition to a charcuterie board 🙂