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Saturday, April 9, 2016

Sweet and Spicy Walnuts

These piquant nuts are a light introduction to an entertaining menu. If you expect hearty appetites, supplement the offerings with a selection of p?s and cheeses.

By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: April 2005
Portion size 6 cups (1.5 L)

1 tbsp (15 mL) five-spice powder, (or 1 tsp/5 mL ground allspice)
2 tsp (10 mL) ground ginger
2 tsp (10 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground cumin
1 tsp (5 mL) garlic powder
2 egg whites
1/2 tsp (2 mL) hot pepper sauce
6 cups (1.5 L) walnut halves, (about 1 1/4 lb/625 g)
1/4 cup (50 g) granulated sugar


Line rimmed baking sheet with parchment paper. Or line with foil; grease foil. Set aside.

In large bowl, whisk together five-spice powder, ginger, salt, cinnamon, cumin, garlic powder, egg whites and hot pepper sauce until foamy. Add walnuts, tossing to coat completely. Sprinkle with sugar, tossing to coat again. Let stand for 10 minutes.

Spread on prepared sheet. Roast in 350°F (180°C) oven, stirring once, until darkened and crisp, about 20 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 2 weeks or freeze up to 1 month.)

Nutritional Information Per 1/2 cup (125 mL) : about
cal 332 pro 8g total fat 31g sat. fat 3g 
carb 12g fibre 3g chol 0mg sodium 394mg 
calcium 5 iron 13 vit C 2 folate 21

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