Recipe: Walnut Rumballs


05 Dec Recipe: Walnut Rumballs

Walnuts are the hard-done-by, neglected middle child of the nut family. Between the mature and established almond, with its fancy frangipane and marzipan pastes, and attention-grabbing, TV-diva baby of a macadamia (I’m looking at you Roseanne!) walnuts are easily overlooked. Sure, you can find them huddled in a corner with the maple syrup, but have you ever picked one out of a bowl of mixed nuts at a party? Or seen them chumming with the popular butters like cashew butter, peanut butter and  — here we go again — almond butter?

I thought as much.

Being the hard-done-by, sometimes-neglected middle child in a family of nuts myself, I can relate. Like walnuts, I can be a tad bitter (and who wouldn’t be given the circumstances?) But warm me up and give me some chocolate? And we can be quite the charmers.

When I was asked to take part in the California Walnut blogging challenge, I was more than eager. Walnuts are one of my favourites. I like the contrast of bitterness and buttery smoothness. So instead of resenting the other high profile nuts, I decided to let walnuts be an only child. I made a walnut marzipan — because, let’s face it, the original can bet a bit cloying — and used it as the base for a chocolatey, nut-encrusted Christmas rumball. Don’t like rumballs? Well, these might change your mind.

Just roll me some walnuts and point me towards the mistletoe. This is going to be a wonderful holiday.


No Comments
  • valeria
    Posted at 04:48h, 02 January Reply

    Soo nice!

    • Charmian Christie
      Posted at 08:43h, 04 January Reply

      Thanks. The only problem with the recipe is they disappear quickly.

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