Spiced Pepper Walnuts
November 16, 2008
With the holidays right around the corner, I have been thinking about menus, gifts, what to bring to parties etc., while thumbing through some old recipes I came across these spiced pepper walnuts. I made these only once, but remember how good they were and how FAST they were gone, everybody loved them!
Spiceing these walnuts up with pepper added a unique twist to the commonly sugared nut. Few foods are as nutritiously complete and good for the human body as walnuts, they are indentified as one of the 14 “super foods”, because of their high omega-3 content, according to this very informative walnuts.org website. Hear what Dr. Oz has to say about the nutrional value of walnuts by clicking here.
My source for these spiced pepper walnuts was a cookbook that I bought while wine tasting in the Sonoma valley at the Alderbrook Winery. The cookbook is titled “Cooking at the Winery with Jim May“. Please enjoy!
For more recipes on how to spice up your walnuts click here.
- 1 egg white
- 2 cups shelled walnut halves
- 1 tbsp. sugar
- 2 tsp. freshly ground pepper
- 1/4 tsp. ground cinnamon
- 1/4 tsp. salt
Preheat oven to 400 degrees.
Whip egg white in large bowl frothy and barley stiff. Toss in walnuts and coat thoroughly. Combine sugar, black pepper, cinnamon and salt, and sprinkle over walnuts, coating evenly. Spread out on cookie sheet in a single layer and roast in oven until toasted, about 10 minutes. (Watch to make sure that they do not burn.)
Remove and cool. Store in air-tight container for up to 3 months in freezer. Use as an appetizer, “bits” in salads, with cheese, or as a garnish on a chocolate dessert.
Makes 2 cups
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November 17th, 2008 at 7:56 pm
This sounds like it would be good over a tossed salad. Thanks!