Port-Glazed Walnuts With Stilton

Port-Glazed Walnuts With Stilton with La Panzanella Croccantini crackers


A decadent, luxurious recipe full of rich flavor, this is a great appetizer for special occasions, or when you’re looking to impress.


  • 2 1/2 cups walnut halves (9oz)
  • 3/4 cup sugar
  • 3/4 cup ruby port
  • 1/2 teaspoon freshly ground pepper
  • 1 bay leaf
  • One 1-pound wedge of Stilton cheese


  1. Preheat oven to 350F. Spread walnuts on a rimmed baking sheet and toast in oven until lightly browned and fragrant, about 8 minutes. Do not turn off your oven.
  2. Meanwhile, in a large saucepan, combine sugar, port, pepper, and bay leaf, and bring mixture to a boil. Reduce heat, and cook over medium heat, stirring occasionally, until slightly thickened, about 3-4 minutes. Discard bay leaf, and add walnuts to the glazing mixture, stirring evenly to coat them. Using a slotted spoon, drain the nuts reserving the glazing mixture.
  3. On a baking sheet lined with parchment paper, spread walnuts in a single layer, and bake at 350F until nuts are mostly dry, about 12 minutes. Halfway through the baking time, stir walnuts to ensure they are evenly heated.
  4. Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. When nuts are finished baking, set the Stilton on the serving platter, and set the walnuts in a separate bowl. Drizzle syrup on Stilton, and serve immediately.
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