Author Notes
I use walnuts not only as a snack. I use walnuts in many of my recipes- as a topping for salads, cream soups and special Bulgarian dishes. This recipe is quit simple, but these walnuts have a unique taste. Get creative-use them in your favorite recipe. —Snezhana Flynn
Ingredients
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1
large egg white
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3
cups walnuts
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2 ounces
Parmesan finely frated
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2 tablespoons
sunflower seeds
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2 tablespoons
sugar
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1 tablespoon
kosher salt
Directions
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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.
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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.
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