Spiced Roasted Walnuts with Honey Recipe [Oven roasted] | Masala Herb (2024)

FAQs

What spices go well with walnuts? ›

When the oven is heated, roast the walnuts until they just start to brown and smell toasted, 5 to 10 minutes. Again, they go from toasted to burnt very quickly, so start checking them after 5 minutes; then check them every minute until you notice them starting to brown and they smell nutty.

Top 5 Pairings

Although people enjoy a mix of sweet and savory flavors with walnuts, a sweet combination is most liked by all: (1) Dark Chocolate, (2) Sesame Cayenne, (3) Vanilla, (4) Sea Salt Caramel, (5) Coffee.

Give nuts (I like walnuts or pecans) a quick dunk in boiling water (about two minutes), drain and toss them in the spice mixture. Shake off the excess spices and transfer the nuts to a baking sheet.

Toasted Walnuts

Toasting does two things for a nut: it makes it crunchier and it brings out its nutty flavor.

Contrary to popular belief, nuts should be stored in the fridge or freezer as opposed to a room temperature pantry. Why? Because nuts contain a high amount of unsaturated fat, a delicate type of oil, which makes them highly prone to going rancid.

They have a high oil content, so they tend to toast much faster than other varieties. Because of this, it's best to use raw walnuts to prevent them from burning during the baking process.

Honey Glazed Walnuts are the perfect healthy snack or crunchy topping. These nuts are made with pure honey, ghee, vanilla, and warming cinnamon for an extra touch of flavor. Not only are they delicious, they are also Paleo-friendly and refined sugar free.

The creamy and slightly acidic goat cheese provides a perfect backdrop for the nutty flavors of walnuts. And if you like things pungent, walnuts are incredible with Blue cheese, especially Gorgonzola, a type of Italian blue cheese, that offers a creamy and pungent profile.

How many times a week should you eat walnuts? ›

Walnuts contain about 2.5 grams of ALA per 1-ounce serving. Walnuts seem to benefit everyone's heart, but people with Type 2 diabetes especially should take note. Those who eat five servings of tree nuts per week have a lower risk of heart disease.

Preheat oven to 350 degrees F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

That astringent note in walnuts comes from the tannins found in the paper-thin skin that covers the walnut. That bitterness is a perfect counterpoint to all the sweet notes in these rugelach.

Spread the stale snacks out on a cookie sheet and place in a 350o F oven. Let them bake for about 10 minutes and then remove from the oven and let cool completely. Once cooled the snacks should be crispy and refreshed. You can use this method with fresh nuts like almonds, peanuts, walnuts, etc.

Walnuts, like many nuts, contain natural compounds that inhibit enzyme activity and can make them harder to digest. Soaking these nuts helps neutralize these compounds, breaking down enzymes that can interfere with nutrient absorption and digestion.

Place walnuts in boiling water for five minutes to remove bitter taste. Remove from water and drain, then run cold water over the walnuts.

Walnuts should be soaked because doing so makes them easier for the body to digest than eating them raw. The phytic acid found in nuts, which is reduced by soaking walnuts, contributes to increased absorption as well. Raw walnut digestion may be more difficult for those with weak gut.