Spiced Walnuts Three Ways
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.
Servings: 5 cups (1.25 L)
Ingredients:
Photo: Roasted Almonds and Spiced Walnuts Three Ways
| Nutritional Info | |
| Per 2 tbsp (25 mL): about | - |
| cal | 91 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 66 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| folate | 5% |
-
5 cups (1.25 L) walnut halves (1 lb/500 g)
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) tandoori paste, mild or hot curry paste or zaatar
2 tbsp (25 mL) vegetable oil
3/4 tsp (4 mL) fine sea salt
Preparation:
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 sa< 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.)
Additional Information
Source
Canadian Living Magazine: December 2005
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