To celebrate my husband’s birthday we booked our favourite restaurant in Brisbane, E’cco. One of the advantages of living in one place for a long time is that when you go out sometimes you run into someone from your past and it makes the evening even more enjoyable. This is what happened on this occasion. We were delighted to see that our waitperson was a young lady that was my son’s date for their grade twelve formal. This lead to many of my questions about how our meals ¬†were prepared being answered in great detail. I was so impressed with the walnuts in my pear, walnut and goats cheese salad. I couldn’t quite figure out what process they had gone through to become such a delicious surprise. I was told the process and now share it with you. The last stage was to deep fry them but I could not bring myself to be so indulgent. You can if you want.

You can add these to your salads, on top of cakes and brownies or just eat them straight from the bowl. I have been giving them away as a little present and they have been a big hit.

I hope you enjoy them too.



250g of walnuts ( these should be the best you can find.)

One cup of castor sugar

One cup of water


Put the water and sugar in a saucepan over a high heat. When the sugar has dissolved add the walnuts. The water should cover the walnuts.

Leave gentle simmering until the walnuts swell. This should take about ten minutes.

On a tray with baking paper place the walnuts without the liquid and place on the middle shelf of an oven

The oven should be 170degrees. Leave in the oven until golden brown, be careful not to burn them.

Let cool and then store for future use.

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