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Walnut Snack Recipes

Fresh walnuts for Walnut Snack Recipes

Fun ways to jazz up walnuts - cajun, spiced, sugared and crisped. Plus recipes for Mango Walnut Salad, Walnut Buttermilk and Walnut Sauce.

Crisp Sugared Walnuts Recipe

Place 2-1/2 cups walnut halves in a shallow pan. Place in preheated 375-degree oven for about 15 minutes. Stir frequently. Take walnut halves out of oven and set aside.

Cook the following ingredients to soft ball stage (236 degrees) without stirring:

1 cup sugar
1/2-cup water
1 teaspoon ground cinnamon
1 teaspoon salt

Remove from heat; add 1-1/2-teaspoons vanilla extract and nuts. Stir gently until nuts are well coated and mixture becomes creamy. Turn out onto a buttered platter. Separate walnut halves as they cool.

Spiced Walnuts Recipe

1 egg white
1 tablespoon water
1/2 cup sugar
1 tablespoon cinnamon
1/2 teaspoon ground allspice
2 cups (8 ounces) chopped walnuts

Preheat the oven to 225-degrees and line a large shallow baking pan with foil. Combine the egg white and water and heat until foamy. Add the nuts and toss to coat. Pour the mixture into a colander or strainer and let drain two to three minutes.

Combine the sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to combine the ingredients. Add the walnuts, hold the bag shut and shake vigorously to coat the nuts. Spread the nuts in only layer on the prepared baking sheet - it is okay if they touch and bake for 1 hour, stirring every 15 minutes. Cool completely, stirring occasionally and breaking them apart if they are stuck together. Don't worry if they stick to the foil: it is easy to peel them off. Store in a tightly capped jar.

Recipe makes about 2 cups or 8 servings; 1 serving equals 1/4-ounce walnuts.

Cajun-Spiced Walnuts Recipe

2 egg whites, slightly beaten
2 teaspoons ground cayenne pepper
2 teaspoons mixed dried herbs
1 tablespoon garlic salt
2 teaspoons paprika
4 cups (1 pound) walnut halves and pieces

Coat a large, shallow, baking pan with non-stick vegetable spray. Mix egg whites with spices. Stir in walnuts and coat thoroughly. Spread in prepared pan. Bake in 350-degree oven 15-18 minutes, until dry and crisp. Cool completely before serving. Yield: 4 cups

Note: Best if made at least one day ahead. Flavors intensify overnight. Store in sealed container.

Mango Walnut Salad

Top 3 cups spinach with 1/2 cup chopped mango, 1/4 cup sliced red bell pepper, 4 chopped baby carrots and 2 tablespoons walnuts. Add 2 tablespoons vinaigrette and 1 tablespoon raisins. Eat with 1/2 large whole wheat pita. Total calories come to 395.

Walnut Buttermilk Recipe

Serve on crackers or in sandwiches; particularly good with apple butter.

2 cups walnuts
1 teaspoon vegetable oil
1/2 teaspoon salt

Preheat the oven to 350 degrees. Spread the walnuts on an ungreased cookie sheet and bake, uncovered, until lightly browned – about 20 minutes; let cool. If a chunky butter is desired, coarsely chop 1/4 cup of the nuts and set aside. Transfer the remaining nuts to a blender or food processor. Add the oil and salt and process until creamy, working in batches if necessary, then add the chopped nuts if desired. Will keep 1 month tightly covered and refrigerated Yield: 1 cup.

Walnut Sauce Recipe

A superb topping for ice cream.

3/4 cup light corn syrup
1/2 cup maple or maple flavored syrup
1/4 cup water
1/4 cup sugar
1-1/4 cups coarsely chopped walnuts

Place the corn syrup, maple syrup, water and sugar in a small heavy saucepan and bring it a boil over moderately high heat, stirring constantly. Add the walnuts, turn the heat to low, and simmer, partially covered, 30 minutes. Do not stir. Let cool, then pour int oa clean 1-pint jar. Will keep 4 months tightly covered and refrigerated Yield: 1 pint.

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