Spiced Walnuts Three Ways
This recipe makes 5 servings
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 |
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.
Ingredients
- 5 cups walnut halves
- 2 tbsp granulated sugar
- 2 tbsp tandoori paste or mild curry paste or mild curry paste
- 2 tbsp vegetable oil
- 3/4 tsp 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 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.)
Source : Canadian Living Magazine: December 2005
- Keywords : Appetizers; Snacks; Bake; Walnuts;
Related content
-
Brie and Walnut Quesadillas with Cranberry Onion Relish
This spin on quesadillas melds cranberries with caramelized onions.
-
-
-
