Okay, let’s talk about this winter. It was a rather stealthy one. December wasn’t too bad. We had rain Christmas Eve. January was even okay. A little snow, a little cold, but nothing unbearable.
I thought perhaps we were in the clear. It wasn’t going to be a bad winter. Not tropical, but nothing like last year. We could glide into spring like it was no big deal.
I was wrong.
It all started Sunday. First the snow storm was just going to be a couple inches. Then three to six. Four to eight. A foot. It ended at 16.3 inches, officially, the third biggest snow storm ever. EVER! Then it snowed again yesterday. I’m not looking outside at a winter wonderland, but instead a frozen hell, feeling claustrophobic from the mounds of the white stuff.
It’s a good thing I don’t really want to leave the house because today while the sun is out, it’s deceiving all of us. The wind chills are below zero.
So it looks like it’s going to be a long winter after all. I’m not going to hope for an early spring. I just hope one comes at all.
While I have barricaded myself in the house, or rather, the snow has barricaded me in, I whipped up these Easy Candied Walnuts. As the title suggests, they are simple to make. They only require three ingredients, about ten minutes, and are gluten free. Plus, they make a great snack while you try to pretend the snow isn’t there.
2 cups walnuts
½ cup granulated sugar
2 tablespoons unsalted butter
Heat a medium skillet over medium heat. Once hot, add the walnuts, sugar, and butter.
Cook, stirring constantly, until the sugar and butter have melted and the nuts are fully coated.
Spread into an even layer onto a parchment lined baking sheet. Separate the nuts as much as possible.
Allow to cool completely before enjoying. Nuts may be stored in an airtight container at room temperature for up to 1 week.
Recipe adapted from Natasha's Kitchen