Thanks to my sister who lives on a ranch over in Gilroy, I have been enjoying a supply of good, old-fashioned fruits, nuts and veggies. Cherries, apricots, nectarines, peaches, apples, grapes, loquats, Santa Rosa (my favorite type) plums, dried French prunes, figs, walnuts, almonds, heirloom tomatoes, eggplant, zucchini, cucumbers, you-name-it and she’s got it!
She recently showed me some of the biggest almonds I’ve ever seen, but I do not know what variety they are. All I know is they are two to three times larger than anything I’ve seen in stores.
With so much to choose from, I thought I would focus on walnuts today, because pretty soon we will face the holiday baking season and it never hurts to start thinking ahead. Walnut meats freeze very well, which is a big help to keep them fresh and bug-free.
Maple candied walnuts
From the California Walnut Commission.
4 cups California walnut halves
- 1/4 cup maple syrup
- 2 tablespoons sesame seeds...