These nuts are a staple at our house. I make them at least once a week.
There’s almost always a bowl of them sitting on the counter.
Why roast your own nuts at home?
Why not? They’re super easy to make. And fast (I’m talking 20 minutes, give or take, depending on how long it takes you to beat a couple eggs.)
They’re not loaded with artificial chemicals or seasonings.
It’s easy to customize the flavor. And they’re a boatload cheaper than buying canned, spiced nuts at the store.
These walnuts get their zip from a healthy dose of ground chipotle and ground garlic. They’re crisp and fragrant and, honestly? Kind of addictive.
Customize your own flavor + type of nut
This is the mixture that I usually use. And I generally do walnuts, just because they’re a house favorite.
Basically, you coat your nuts in beaten egg whites that you’ve spiked with spices, and roast in the oven until crisp, stirring a couple of times.
Egg whites are pure protein, and envelop the nuts with a glossy, crisp coating. (Don’t be tempted to add the egg yolks, too. They’ll just sog up the party.)
Once you learn the method for coating and roasting them, you can really season them with anything you like.
One tip? If you’re planning on storing them, always use dried spices and herbs. You don’t want any possible excess moisture from fresh herbs to soften up your nuts (or introduce the potential for mold).
Try these flavor combos:
- Five-spice powder
- Rosemary, garlic powder, and black pepper
- Rubbed sage, ground ginger, and white pepper
- Aleppo chili, onion powder, and cumin
- Ground ginger, ground clove, and ground cinnamon
You get the idea. Be creative! (Leave a comment below, let us know what you tried!)
Smokey Roasted Walnuts
14 oz. premium walnut halves and pieces
Whites from 4 large eggs
1 tsp ground chipotle
1 tsp ground garlic
1 tsp kosher salt
Yields 14 oz. roasted nuts
Prep the walnuts
Preheat your oven to 400 degrees F.
Line a sheet pan with parchment paper or one of those silicone baking mats.
Grab your eggs. Separate out the whites from the yolks for 4 eggs. You’re using the whites in this recipe.
Save the yolks for something delicious (Triple Chocolate Ice Cream, anyone?).
There are a zillion ways, not to mention gadgets, to separate eggs. I use my (very clean) paw.
It’s fast, if a little messy.
Add the chipolte, garlic, and kosher salt to the egg whites.
Whisk the whole business together until it’s frothy and well combined.
Toss the walnuts into the egg white mixture.
Mix well to coat the nuts.
Dump the nuts onto your prepared pan and spread them out with a spoon or spatula.
You’re going to have a little excess egg white on the pan. That’s just fine.
Roast for 5 minutes
Toss the pan into your preheated, 400-degree oven. Roast for 5 minutes.
After 5 minutes, yank the pan out of the oven and give the nuts a good stir, scraping up all the egg white from the bottom of the pan.
Evenly distribute the nuts on the pan, and stick it back into the oven for 5 more minutes.
Then, remove the pan from the oven, stir again, redistribute them on the pan, and stick them back in the oven for another 10 minutes to finish cooking.
Remove from the oven and let cool
When the nuts are done, yank the pan out of the oven.
Your nuts should be lightly browned and nicely crisped. If they’re not, stick them back in for a few minutes.
Let the nuts cool completely. Transfer to a jar or bowl. Cover tightly.
Store on the counter for about a week.