These spiced walnuts are a warm, aromatic twist on the classic candied nut—savory, gently sweet, and wonderfully crunchy. The blend of curry powder, cumin, ginger, and cinnamon gives each bite a fragrant, almost addictive depth. They’re simple to make and perfect for snacking, sprinkling over salads, or serving alongside a cheese board.
INGREDIENTS:
1 egg white, lightly beaten
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
4 cups walnuts, halves or pieces
METHOD:
In a large mixing bowl, whisk the egg white with curry powder, cumin, ginger, cinnamon, and salt. Add walnuts and toss until they are evenly coated.
Coat a large, shallow baking pan with non-stick spray. Spread walnuts in a single layer on the prepared pan.
Bake at 350°F for 15–18 minutes, or until walnuts are dry, crisp, and lightly toasted. Let cool completely before serving.
SERVING SUGGESTIONS:
- Add to green salads—especially those with apples, pears, or roasted squash.
- Sprinkle over curried soups or stews for crunch (carrot, butternut, lentil).
- Serve with aged cheddar, goat cheese, or Manchego on a cheeseboard.
- Package in jars for simple homemade gifts.
- Toss into grain bowls for a lightly spiced accent.
YIELD: Makes about 4 cups
