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Balsamic and Rosemary Candied Walnuts

Balsamic and Rosemary Candied Walnuts
2 Tbsp. B&V Flavored Olive oil (butter, Lime or B&V Blood Orange Olive Oil)
1/4 cup Sugar
3 Tbsp. B&V Balsamic Vinegar (Cinnamon Pear, Red Apple or your favorite)
1/2 Tsp Himalayan Sea Salt
1 Tbsp. finely chopped fresh rosemary
1/4 tsp cayenne pepper (optional)
2 cups walnut halves or pieces Hawaiian Black Salt Preheat oven to 350.
Line sheet pan with parchment paper. Drizzle with 1 Tbsp and spread oil paper towel, making sure the paper is completely covered. Add the other Tbsp. of olive oil in large non-stick pan with sugar, salt, cayenne pepper and balsamic vinegar. Cook on medium heat until all sugar is dissolved. Add walnuts and rosemary, stir until nuts are coated. Pour onto parchment paper and spread to a single layer. Place in oven for 15 minutes, stirring every five minutes. When golden brown, remove from oven, quickly separate with forks and then sprinkle with black salt. Let cool. Store in airtight container.
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