Traditional recipes

Toasted Walnuts with Parmesan and Aleppo Pepper

Toasted Walnuts with Parmesan and Aleppo Pepper

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


  • 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


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