- Special Pricing
- Active Time 20m
- Total Time 20m
Makes 3 cups
Encrusted with a sparkling coat of cayenne pepper, sugar, salt, and ginger and then slowly toasted in an oven, these spicy morsels require little time or expertise to make. They are savory additions to both green and fruit salads if they aren't eaten out of hand first.
- 2 tablespoons cayenne pepper
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoon salt
- 3/4 teaspoon ground ginger
- 6 egg whites
- 3 cups walnut halves (about 3/4 pound)
Preheat an oven to 225 degrees F.
In a small bowl, stir together the cayenne pepper, sugar, salt, and ginger. Place the egg whites in another bowl and, using a whisk or fork, beat until frothy but not stiff. Using a small paint brush or your fingertips, lightly brush each walnut half with a small amount of the egg white and then sprinkle it with some of the cayenne mixture. As each walnut half is coated, place it on a baking sheet.
When all of the walnuts are coated, place the baking sheet in the preheated oven until the nuts are toasted and crunchy and the coating is crisp, 15 to 20 minutes.
Remove from the oven and let the nuts cool completely. Pack the spiced nuts into a covered tin, box, or glass jar. Store in a dry place.
The nuts will keep for up to 3 months.
Serving size = 1/2 cups
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
398 calories; 37g total fat; 0mg cholesterol; 638mg sodium; 10g carbohydrates; 4g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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