Description

Elevate your snack game with these irresistibly crunchy walnuts. A warm, aromatic spice blend with a hint of sweetness makes them a perfect DASH-friendly treat or a flavorful salad topper.

Ingredients

Scale

2 1/2 cups walnut halves and pieces (about 250 g)
1 large egg white
1 tablespoon plus 1 teaspoon pure maple syrup
2 teaspoons water
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves

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Instructions

Prepare Oven and Pan : Set an oven rack to the middle position and preheat to 275∘F (135∘C). Line the heavy-duty half-sheet pan with parchment paper.
Create the Spice Glaze : In the large mixing bowl, vigorously whisk the egg white and water together until light and foamy, about 45 seconds. Whisk in the maple syrup until just combined.
Combine the Spices : In the separate small bowl, stir together the cinnamon, ginger, sea salt, nutmeg, cayenne, and cloves until uniform.
Form the Coating : Sprinkle the spice mixture into the foamy egg white mixture and whisk until a smooth, fragrant glaze forms.
Coat the Walnuts : Add the walnut halves to the bowl with the glaze. Using the silicone spatula, gently fold and stir until every nut is thoroughly and evenly coated.
Arrange for Roasting : Pour the coated walnuts onto the prepared pan and spread them into a single, even layer. Make sure the nuts are not overcrowded.
Slow-Roast to Perfection : Bake for 25 to 30 minutes, removing the pan every 10 minutes to toss the nuts with a spatula. This ensures they toast evenly on all sides. The nuts are ready when they appear a deep golden-brown and the coating looks matte and dry.
Cool and Crisp : Place the pan on a wire rack and let the walnuts cool completely, about 25 minutes. They will continue to dry and become significantly crispier as their temperature drops.

Notes

Storage: Once fully cooled, transfer the walnuts to an airtight container. They will stay fresh and crunchy at room temperature for up to 10 days.
Spice Variations: For a smoky flavor without the heat, replace the cayenne pepper with an equal amount of smoked paprika. For a bright, citrusy note, add 1 teaspoon of finely grated orange zest to the spice blend.
Troubleshooting: If your walnuts feel tacky or sticky after cooling, they may be slightly under baked. You can return them to the 275°F oven for an additional 5–7 minutes to help them dry out completely before cooling again.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 174