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Epicurious

Toasted Walnuts with Parmesan and Aleppo Pepper

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Danny Kim

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

Recipe information

  • Yield

    8 Servings

Ingredients

1 large egg white
3 cups walnuts
2 ounces Parmesan, finely grated
2 tablespoons raw sunflower seeds
1 tablespoon amaranth (optional)
2 teaspoons Aleppo pepper
2 teaspoons sugar
1 teaspoon kosher salt

Preparation

  1. Step 1

    Preheat oven to 325°. Whisk egg white in a medium bowl until soft peaks form. Fold in walnuts, Parmesan, sunflower seeds, amaranth, if using, Aleppo pepper, sugar, and salt.

    Step 2

    Spread mixture in an even layer on a rimmed baking sheet and bake, tossing every 10 minutes, until mixture is dry and toasted, 20–30 minutes.

Nutrition Per Serving

Calories (kcal) 300 Fat (g) 28 Saturated Fat (g) 3.5 Cholesterol (mg) 10 Carbohydrates (g) 7 Dietary Fiber (g) 3 Total Sugars (g) 2 Protein (g) 8 Sodium (mg) 390
TagsWalnutNutParmesanCheeseDairySunflower SeedSeedAmaranthRice & GrainsEasyQuickSnackGluten FreeVegetarianChristmasBon Appétit
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