Cayenne pepper gives these slightly sweet walnuts a piquant kick. If you have a large pan, you can easily double this recipe. Per serving: 195 calories; 4 g protein; 18 g fat; 9 g carb; 2 g fiber
- Total Time:
- Servings: 8
- Yield: Makes 2 cups
Source: Body+Soul, October 2006
- 1 tablespoon honey
- 2 teaspoons olive oil
- 2 cups walnut halves
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.