Caramelized Apple and Cheddar Omelette with Bacon and Candied Walnuts | Pika Chakula

Caramelized Apple and Cheddar Omelette with Bacon and Candied Walnuts

2013-01-06

Ingredients:
1 tablespoon butter
1 tablespoon brown sugar
1 granny smith apple (cored and sliced into big chunks)
1/4 cup cheddar cheese (grated)
1 strip bacon (cooked and crumbled, optional)
2 eggs (lightly beaten)
1 tablespoon candied walnuts (or just walnuts, or pecans etc.)- see below

Method:

1. Melt the butter in a non-stick pan.
2. Add the sugar and cook until bubbly minutes.
3. Add the apple and saute until tender, about 5 minutes.
4. Lower the heat and and sprinkle on the cheese and bacon and let the cheese melt just a bit.
5. Pour the eggs into the pan and let them cook without disturbing them until they have set, about 2-4 minutes.
6. Slide the omelette out onto a plate and garnish it the candied walnuts and enjoy.

Candied Walnuts

(makes 1 1/2cups)

Ingredients:

1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon coarse salt (optional)

Method:
1. Spread the walnuts out in a single layer on a baking sheet.
2. Bake in a preheated 350F oven until nice and toasted, about 5 minutes, and set aside. (Watch them carefully.)
3. Melt the sugar in a sauce pan and wait for it to turn a nice shade of amber.
4. Add the walnuts and mix to coat.
5. Pour the walnuts onto a sheet of parchment paper, quickly separate them, sprinkle them with the salt and let them cool.

source:

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Recipe Comments

  1. posted by Jairo on Mar 22, 2013

    My grandmother made English toffee every year for Xmas when I was growing up. The recipe was not in her recipe box or books. I think it was an old recipe she learned from a relative. It was the kind where she’d put crushed walnuts on a pan, pour the hot toffee over it (I seem to recall it was mostly just butter and sugar), then pour melted chocolate on and spread it thinly over the toffee. It ended up being not TOO crunchy – almost the consistency of Almond Roca toffee but not quite as hard as that. I am having a very hard time figuring out how to explain it, but it’s almost like it has a snap when you bite it but then it chews into smaller pieces easily – it’s not sticky by any means. I hope someone knows exactly what I’m talking about and will gift me with a recipe that can help me recreate it! I’d love to make the toffee for my family and bring back some happy memories of Grandma’s toffee.
    Some batches she’d do something just a bit different and it would come out softer (but still not chewy) – that was my favorite – any idea what she might have done? maybe overcooked or undercooked or too much sugar or too much butter? I’ve experimented with other recipes and could never get the right consistency.
    Oh! And it was always best straight from the freezer.
    Seriously? One answer? *sigh*

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