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A Walnut Appetizer for Winter

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By Dan Clarke

We saw some tempting walnut recipes recently.

They were sent by the California Walnut industry.

Others from this recipe collection this might also be tasty, but this savory treatment sounded particularly appealing to us. You might find other applications for these spiced walnuts, but in this holiday season we think a dish of them with a glass of wine or an aperitif in front of a warming fire might be a great way to start the evening.


Honey-Chili Spiced Walnuts

By Chef Lina Fat


Total Preparation Time: 40 Mins

Serves: 16



•             4 cups California walnut halves

•             1 egg white, large

•             3 tablespoons honey

•             1 tablespoon paprika

•             2 teaspoons cumin, ground

•             2 teaspoons chipotle chili powder, or to taste

•             1 1/2 teaspoons kosher salt

•             1/2 teaspoon cayenne or to taste



1.            Preheat oven to 325°F. Line a large baking sheet with parchment paper.

2.            In a medium bowl whisk the egg white until foamy; add the honey and whisk again to combine. Add walnuts, tossing well.

3.            In another medium bowl combine the paprika, cumin, chili powder, salt and optional cayenne, stir to combine. Sprinkle the spice mixture over the walnuts, stirring and tossing well to coat evenly.

4.            Spread the coated walnuts in a single layer on the prepared baking sheet, separating the walnuts as much as possible with a fork. Bake for 15 minutes. Stir and return to the oven until the coating is dry, another 20 minutes. Let cool.

5.            Store in an airtight container for up to 1 month.

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