- 3 Valencia oranges, scrubbed well, skin on
- 1 cup shelled walnuts, about 4 ounces
- ½ cup sugar
- Juice from 1 large or 2 small ripe pomegranates (about 1/2 cup)
- Seeds from 1/2 small pomegranate (about 1/4 cup)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
387 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 14 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 7 grams protein; 2 milligrams sodium
- Trim ends from oranges, and discard. Thinly slice the oranges crosswise. Discard seeds. Lay 5 slices of orange on each of 4 plates, and set aside.
- Place walnuts in 10-inch nonstick pan over medium-high heat. After about 2 1/2 minutes, they will begin to make popping sounds. Continue to cook, stirring and turning the nuts, until they are crisp and the edges are brown, about 2 1/2 more minutes.
- Sprinkle sugar evenly over nuts. Let sugar sit until it begins to melt, and then start to stir. Continue to cook, stirring, until sugar completely melts, turns a dark golden caramel color and coats the nuts, about 3 1/2 minutes.
- Stir in the pomegranate juice. Cook, stirring vigorously, for 30 seconds. Remove nuts from heat, and continue to stir for 1 or 2 minutes to cool. Divide the warm gooey nuts evenly over the oranges. Sprinkle with pomegranate seeds, and serve.
- The caramelized walnuts alone make a snack. After cooking, spread the warm candied nuts on lightly buttered cookie sheet. When completely cool, they can be broken apart like peanut brittle and stored in an airtight container at room temperature for as long as 3 days.