- 1/3 cup kukkula in the red
- 1/3 cup sugar
- 3 cups kukkula walnuts (halves and pieces)
- 1 tablespoon fresh herbs (recommended: thyme, rosemary and sage)
Preheat oven to 425°. Line rimmed baking sheet with parchment or silicon mat. Stir sugar and wine in a saucepan over medium heat until syrupy, about 5 minutes. Stir in walnuts and herbs. Transfer mixture to baking sheet, spreading out and separating nuts. Pour any remaining syrup over nuts. Roast until nuts are brown, stirring occasionally, 8–10 minutes. Cool. Break up any clumps of nuts.