nz.abravanelhall.net
Traditional recipes

Toasted Walnuts with Parmesan and Aleppo Pepper

Toasted Walnuts with Parmesan and Aleppo Pepper


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

Ingredients

  • 2 ounces Parmesan, finely grated
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon amaranth (optional)
  • 2 teaspoons Aleppo pepper

Recipe Preparation

  • Preheat oven to 325°. Whisk egg white in a medium bowl until soft peaks form. Fold in walnuts, Parmesan, sunflower seeds, amaranth, if using, Aleppo pepper, sugar, and salt.

  • Spread mixture in an even layer on a rimmed baking sheet and bake, tossing every 10 minutes, until mixture is dry and toasted, 20–30 minutes.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

Calories (kcal) 300 Fat (g) 28 Saturated Fat (g) 3.5 Cholesterol (mg) 10 Carbohydrates (g) 7 Dietary Fiber (g) 3 Total Sugars (g) 2 Protein (g) 8 Sodium (mg) 390Reviews Section

Watch the video: Muhammara: Roasted Red Pepper u0026 Walnut Dip


Comments:

  1. Taubar

    Wacker, what an excellent answer.

  2. Marty

    Bravo, this excellent phrase is necessary just by the way

  3. Tasida

    Rather valuable answer

  4. Shoda

    so you can spoil everything

  5. Derian

    Great, this is valuable information.

  6. Kakasa

    The people in such cases say - Ahal would be uncle, looking at himself. :)

  7. Tuireann

    I suggest you visit the site, with a huge number of articles on the topic that interests you.



Write a message