Sweet & Spicy Toasted Walnuts
You can also make this appetizer with pecans.
  • 2 large egg whites
  • 1 tablespoon water
  • 2-1/2 cups walnut halves
  • 1/4 cup sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon

1. Preheat the oven to 300°F. In a medium bowl, whisk the egg whites and water together until combined. Add the nuts and toss until well coated.

2. In another medium bowl, stir together the sugar, coriander, chili powder, salt, and cinnamon. With a slotted spoon, lift the nuts from the egg white mixture. Add the nuts to the sugar mixture and stir until the nuts are well coated.

3. Spread the coated walnuts out on a jelly-roll pan. Bake for 25 to 30 minutes, stirring occasionally until the nuts are crisp and the coating adheres. Scrape the nuts off of the jelly-roll pan onto a large plate (or another surface) to cool completely.

Nutritional Information
Per 1/4 cup: 188 calories, 16g total fat (1.5g saturated), 0mg cholesterol, 1.9g dietary fiber (.6g soluble), 9g carbohydrate, 5g protein, 189mg sodium.
Good source of: omega-3 fatty acids.

Date Published: 09/19/2005 > Printer-friendly Version

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