Salt, Pepper and Sesame Nuts
Simple flavours are the hallmark of a good nibbling snack. To add nip to the nuts, change black pepper to cayenne.
Servings: 3 cups (750 mL)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL) : about | - |
| cal | 187 |
| pro | 4 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 233 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| folate | 12% |
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3 cups (750 mL) walnut halves
2 tbsp (25 mL) sesame seeds
1-3/4 tsp (9 mL) flaky sea salt
1/4 tsp (1 mL) cracked pepper
3 tbsp (50 mL) corn syrup
Preparation:
Line large rimmed baking sheet with parchment paper or grease; set aside.
In large bowl, stir together walnut halves, sesame seeds, sea salt and pepper; drizzle corn syrup over top and toss to coat evenly. Spread evenly on prepared pan.
Bake in centre of 350°F (180°C) oven, stirring once, until nuts are darkened, about 15 minutes. Let cool on pan. (Make-ahead: Store in airtight container for up to 2 weeks, or freeze for up to 1 month.)
In large bowl, stir together walnut halves, sesame seeds, sea salt and pepper; drizzle corn syrup over top and toss to coat evenly. Spread evenly on prepared pan.
Bake in centre of 350°F (180°C) oven, stirring once, until nuts are darkened, about 15 minutes. Let cool on pan. (Make-ahead: Store in airtight container for up to 2 weeks, or freeze for up to 1 month.)
Source
Holiday Celebrations: 2007
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