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Ingredients
- 3 Valencia oranges, scrubbed well, skin on
- 1 cup shelled walnuts, about 4 ounces
- 1/2 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)
Method
- 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.
