Toasted Walnuts With Parmesan

By Snezhana Flynn
April 5, 2016
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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

Serves: 8

  • 1 large egg white
  • 3 cups walnuts
  • 2 ounces Parmesan finely frated
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  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.
  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.

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