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2 tsp. unsalted butter
4 tbs. Whiskey Smoked Brown Sugar (as featured at Epicurean Olive Oil Co.)
½ tsp. water
½ tsp. vanilla extract
¼ tsp. kosher salt
1 cup (4 ounces) walnuts
2 tsp. (6 grams) sesame seeds

In a heavy bottomed sauce pan over medium heat, place the butter, Whiskey Smoked Brown Sugar, water, vanilla, and salt. Cook until the butter has melted and the sugar is dissolved. Add walnuts all at once and cook for about 3 minutes. Stir in the sesame seeds and cook for another 2 minutes. Place on waxed paper, separate them until they are cool. Store candied walnuts in an air tight container for up to two weeks. If you want the walnuts crisper, place on parchment paper and bake in a 350 degree oven for about 5 minutes.