What makes walnuts a prime choice for seasoning and roasting are their ridges, which hold lots of aromatic spices. Here are three to try: tandoori, curry and Middle Eastern zaatar. However, Cajun is equally addictive.
- Portion size 25 servings
- Credits : Canadian Living Magazine: December 2005
Line large rimmed baking sheet with parchment paper or foil; set aside.
In large heatproof bowl, stir walnuts with enough boiling water to cover. Let stand for 1 minute; drain well.
In same bowl, stir together sugar, tandoori paste, oil and salt ; add walnuts and toss with rubber spatula to coat, scraping up spice mixture.
Arrange in single layer on prepared pan. Roast in 325°F (160°C) oven, stirring twice, until crisp and darkened, about 25 minutes. Let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 66 mg
- Protein 2 g
- Calories 91.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0