Spiced Walnuts Three Ways Spiced Walnuts Three Ways

Roasted Almonds and Spiced Walnuts Three Ways Image by: Roasted Almonds and Spiced Walnuts Three Ways Author: Canadian Living

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


  • 5 cups walnut halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons tandoori paste
  • 2 tablespoons mild curry paste
  • 2 tablespoons mild curry paste
  • 2 tablespoons vegetable oil
  • 3/4 teaspoons fine sea salt


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
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Spiced Walnuts Three Ways