Thursday, April 12, 2007

Toffee Coated Marzipan Walnuts

I know I say this ofen but this really is a simple recipe. The hardest part is finding unbroken walnut kernels!

The recipe comes from Leanne Kitchen and it's a very fetching nibble to serve after dinner with that coffee or warming spirit - it's perfect for when you want to do something but can't be bothered with truffles and the like.


Toffee-coated Marzipan Walnuts
[Makes 22]

100 grams Marzipan
44 walnut halves
220 grams caster sugar
1/4 cup water

Sort out the walnut halves into pairs, matching those of a similar size.

Divide the marzipan into 22 pieces and roll each into a small ball - press this into a walnut halve and then coat with it's matching half.

When done, set aside while you make the toffee - you can leave them at this stage for a week if stored in a cool dry place.


Place the sugar and water into a saucepan and bring to boil without stirring. Continue to cook over a medium heat until it takes on a dark caramel colour.

Remove the pan from the heat and drop in a few of the prepared walnuts at a time - working quickly roll the walnuts around until well coated before placing them on a baking paper lined tray. If you find the toffee is started to harden and you are having trouble rolling the walnuts, just return the pan to the heat and the toffee will soften.

Let the walnuts set on the tray and then store them in a single layer in an airtight container.


If Paalo's reaction is any indication then these should be a hit at your next party - his saucer-sized eyes as he took a bite, an obvious sign of his enjoyment. You may find you'll need to double the recipe!


Tagged with


  1. Haalo, my eyes lit up when I first saw these gorgeous morsels on Flickr.
    These will definitely become an addition to my sweet treats.

    You are right though it is difficult to find whole walnut halves.
    Actually it's very hard to find any fresh walnuts here.

  2. And just when I thought my family had found their favourite treat in my walnut honey caramels, you bring something to the table that I know is going to blow their socks off!

    Just one thing...after I make these, if my ma starts complaining about their addictiveness and her increasing waistline, you'll have to take some of the blame for inventing such an awesome treat ;)

  3. They look like sugar bliss bombs! :)

  4. Such a neat idea! Now I just need to wait for an excuse to replicate the recipe:-)

  5. This is so classy, Haalo. I wonder about the look on my friends' faces if I ever dare to make these to finish up a dinner party. I think they would be stunned like Paalo. :)

    It looks terrific. Anything toffee/caramel makes me dream. I love it. And marzipan is something I love and hold dear. My German grandmother used to bring me some every time she came to visit us when I was a kid (she lived in a different state).

  6. You often find the walnut-marzipan sandwiches in Middle Eastern sweet shops, along with nougats and things. The toffee takes it to a whole new level, these are gorgeous!

  7. Your photos look simply stunning! Who doesn't love a sweet treat with nuts, toffee and marzipan?!! yum.

  8. very impressive for how easy they are!

  9. How pretty and unexpected. I must say, these open up a lot of possibilities - pecan halves sandwiched with ganache, perhaps?

  10. Absolutely beautiful and intriguing combination (and you are to be applauded for your photographs). I adore marzipan. My husband adore toffee. And we both love walnuts. So I know what recipe I'm planning to try next.


  11. trying dipping one end into a rich dark chocolate....


  12. Thanks Karen - that's a shame, is there a reason for the lack of walnuts? I buy mine from markets, usually sold loose you can be a bit more selective in trying to get as many whole walnuts as possible.

    Thanks Ellie - she wouldn't complain if she did then you'd have to stop making them and that just wouldn't do ;)

    Ahh, that's it Y!

    Thanks Pille - it's Friday that's a good excuse ;)

    Thanks Patricia - just wait until they bite in and get that initial crunch followed by the nuttiness of the walnut and then the softness of the marzipan. With your wonderful memories, they would be even more special.

    Thanks Mercedes - the toffee is the key here.

    Thanks Monisha!

    Thanks Sara!

    Thanks Tara - excellent idea!

    Thanks AV - i hope you both enjoy them!

    Hi Anon - I would probably leave these as they are, I'm not sure that the chocolate would improve them - perhaps a case of too much of a good thing.

  13. The only problem I would have is not eating ALL of them. Those look amazing and would be super tasty in ice cream!

  14. Hi Haalo,

    This different take on the traditional (where you would sandwich marzipan between dried fruit like dates and apricots) looks stunning and I am sure it tastes just as good!

    It brings back very fond memories of eating something similar - toffeed walnut halves garnished with a sprinkle of sesame seeds served alongside pickled vegetables as an appetiser at a very traditional Chinese restaurant my grandpa used to take me to when I was a child.

    By the way, would you happen know where to find almond paste in Australia?

  15. Hi Brilynn - sometimes when you make something really tasty the thought does pass through my brain at least to just keep it all to myself ;) I had extra toffee left so I just rolled some of the broken walnut pieces through that and let them set. Too too too tasty.

    Thanks Li - what lovely memories to have. I have actually noticed almond paste (Odense brand) for sale in Safeway but it may be a seasonal thing that happens before christmas or you might try a specialist place like Essential Ingredient. One other store would be Cake Deco in Port Phillip Arcade in Melbourne - word of warning, you might find yourself leaving with all sorts of things.

  16. These nibbles look gorgeous, and really creative. I can taste them already. As usual, incredible photography!


© Cook (almost) Anything at Least Once | All rights reserved.