Roasted Walnuts
These super snackable roasted walnuts are the simplest way to add salty crunch (and a nutritional boost) to your week! Just 10 minutes in the oven yields toasty, umami-forward morsels ready to be scattered across soups, salads, grain bowls, and so much more!
Servings: 12 (1 1/2 cups total)
Ingredients
- 1 ½ cups (168g) chopped walnuts
- 2 ½ teaspoons (11.5g) extra virgin olive oil
- 1 scant teaspoon kosher salt (see Note 1)
- Freshly cracked black pepper
Instructions
- Arrange a rack in the middle of the oven and preheat to 350ºF / 175ºC. Line a sheet pan with parchment paper.
- In a bowl, combine the chopped walnuts, oil, salt, and a generous amount of pepper, tossing well to coat. Spread out on the lined sheet pan.
- Roast in the oven for 5 minutes, then toss the nuts around. Roast for another 5 minutes, or until toasty and golden brown, checking a minute early if your oven runs hot.
- Transfer the parchment paper to a flat surface to cool. Once cool, funnel into an airtight container or jar and seal. Store in the pantry for 1 to 2 weeks.
Notes
- If using table salt, use half the amount: a scant ½ teaspoon. If using Morton’s kosher salt or sea salt, use ½ teaspoon.
Nutrition
Serving: 2tbsp | Calories: 97kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 59mg | Fiber: 1g | Calcium: 15mg