Peppered Walnuts

In Appetizers by Dave DeWittLeave a Comment

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Hot nuts are quite the rage these days, with commercial brands of hot and spicy pistachios, pecans, and peanuts now available. I add my two cent’s worth with this recipe for walnuts.

peppered-walnuts
Peppered Walnuts
Print Recipe
Servings
5 cups
Servings
5 cups
peppered-walnuts
Peppered Walnuts
Print Recipe
Servings
5 cups
Servings
5 cups
Ingredients
Servings: cups
Instructions
  1. Place a rack in the upper third of the oven and preheat the oven to 375 degrees F. Coat a large baking pan with the oil. Mix together the black pepper, cayenne, and thyme in a small bowl.
  2. Mix the egg whites in another bowl until foamy, then whisk in the Worcestershire sauce, hot sauce, and salt. Add the nuts and toss to coat. Add the pepper mixture and toss to coat.
  3. Pour the walnuts into the prepared baking pan, spreading evenly. Bake for 4 minutes, stirring the nuts to break up any clumps. Bake until golden brown, watching closely to prevent burning. Baking time is about 10 minutes total. Remove from the oven and pour into a bowl. Cool to room temperature before serving.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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