Toasted Walnuts with Parmesan and Aleppo Pepper
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
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
