Sweet and Spicy Walnuts
These piquant nuts are a light introduction to an entertaining menu. If you expect hearty appetites, supplement the offerings with a selection of pâtés and cheeses.
Servings: 6 cups (1.5 L)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL) : about | - |
| cal | 332 |
| pro | 8 g |
| total fat | 31 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 394 mg |
| %RDI: | - |
| calcium | 5% |
| iron | 13% |
| vit C | 2% |
| folate | 21% |
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1 tbsp (15 mL) five-spice powder ( or 1 tsp/5 mL ground allspice)
2 tsp (10 mL) ground ginger
2 tsp (10 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground cumin
1 tsp (5 mL) garlic powder
2 egg whites
1/2 tsp (2 mL) hot pepper sauce
6 cups (1.5 L) walnut halves (about 1 1/4 lb/625 g)
1/4 cup (50 mL) granulated sugar
Preparation:
Line rimmed baking sheet with parchment paper. Or line with foil; grease foil. Set aside.
In large bowl, whisk together five-spice powder, ginger, salt, cinnamon, cumin, garlic powder, egg whites and hot pepper sauce until foamy. Add walnuts, tossing to coat completely. Sprinkle with sugar, tossing to coat again. Let stand for 10 minutes.
Spread on prepared sheet. Roast in 350°F (180°C) oven, stirring once, until darkened and crisp, about 20 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 2 weeks or freeze up to 1 month.)
In large bowl, whisk together five-spice powder, ginger, salt, cinnamon, cumin, garlic powder, egg whites and hot pepper sauce until foamy. Add walnuts, tossing to coat completely. Sprinkle with sugar, tossing to coat again. Let stand for 10 minutes.
Spread on prepared sheet. Roast in 350°F (180°C) oven, stirring once, until darkened and crisp, about 20 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 2 weeks or freeze up to 1 month.)
Source
Canadian Living Magazine: April 2005
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