I pick my walnuts from a local tree, clean them and crack them myself—this recipe is worthy of my hard-won walnuts! The rich, buttery taste will fool you, as there's not a drop of butter in them. Not overly sweet, the nuts get nice and crispy from the egg bath. They work well as an appetizer and are an always-welcome hostess gift. They also freeze well, so you can enjoy them any time of year. —Sherri Starkin, Lyle, Washington
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 1 large egg white
- 1 tablespoon water
- 1 package (16 ounces) walnut halves
- 2/3 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat.
- Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.
Nutrition Facts1/3 cup: 235 calories, 20g fat (2g saturated fat), 0 cholesterol, 162mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 5g protein.
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