Spiced California Walnuts
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1 egg white
1 tbsp. water
2 cups California walnut halves and pieces
½ cup sugar
1 tbsp. cinnamon
½ tsp. allspice|Preheat oven to 225°F and line a large shallow baking pan with foil.
Combine the egg white and water. Beat until foamy.
Add the walnuts and toss to coat.
Pour the mixture into a strainer and let drain 2-3 minutes.
Combine sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to mix.
Add the walnuts; hold the bag shut and shake vigorously to coat the nuts.
Spread nuts in one layer on the prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes.
Cool completely, stirring occasionally and breaking nuts apart if stuck together.
Don’t worry if they stick to the foil, it is easy to peel them off.
Store in a tightly-capped jar.
Serves 8
Nutrition Information per Serving: 250 Calories, 5g Protein, 18g Carbohydrates, 2.6g Fiber, 20g Total Fat, 1.9g Saturated Fat, 0mg Cholesterol, 8.1mg Sodium, 2.7g Omega-3, 11.4 Omega-6, 66% Calories from fat, 26% Calories from carbs
Recipe courtesy of the Walnut Marketing Board
 Preheat oven to 225°F and line a large shallow baking pan with foil.
Combine the egg white and water. Beat until foamy.
Add the walnuts and toss to coat.
Pour the mixture into a strainer and let drain 2-3 minutes.
Combine sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to mix.
Add the walnuts; hold the bag shut and shake vigorously to coat the nuts.
Spread nuts in one layer on the prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes.
Cool completely, stirring occasionally and breaking nuts apart if stuck together.
Don’t worry if they stick to the foil, it is easy to peel them off.
Store in a tightly-capped jar.
Serves 8
Nutrition Information per Serving: 250 Calories, 5g Protein, 18g Carbohydrates, 2.6g Fiber, 20g Total Fat, 1.9g Saturated Fat, 0mg Cholesterol, 8.1mg Sodium, 2.7g Omega-3, 11.4 Omega-6, 66% Calories from fat, 26% Calories from carbs
Recipe courtesy of the Walnut Marketing Board
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