Roasted Spiced Walnuts

Roasted Spiced Walnuts is rated 1.8 out of 5 by 4.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 12

Both sweet and savory, these spicy walnuts make for crunchy nibbling to enjoy out of hand. This snack can be prepared well in advance and stored in an airtight container at room temperature. A slender rasp-style grater is the ideal tool for the orange zest.

Ingredients:

  • 3 Tbs. sugar
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cloves
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. freshly ground pepper
  • 1 egg white
  • 2 tsp. grated orange zest
  • 2 cups walnut halves

Directions:

Preheat an oven to 375°F. Line a rimmed baking sheet with aluminum foil and lightly butter the foil.

In a small bowl, combine the sugar, cinnamon, cardamom, cloves, salt and pepper. In another bowl, whisk the egg white until frothy. Add the sugar mixture and whisk to blend, then whisk in the orange zest. Add the walnuts and stir until thoroughly coated. Spread the walnuts on the prepared baking sheet in an even layer.

Bake the walnuts, stirring every 10 minutes to loosen them, until golden, about 30 minutes. Transfer the walnuts to a bowl and let cool. Store in an airtight container for up to 3 weeks. Serves 10 to 12.

Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005).
Rated 1 out of 5 by from The oven temperature is wrong I found as with the other reviewers that the oven temperature was too high. My first batch burnt. I have an old family recipe for pecans and the oven temperature is 300 degrees F. I also will tweak the spice combination it lacked a depth of flavor. With experimentation I believe this recipe can be reworked into a tasty holiday treat. However, as written it fails.
Date published: 2014-12-20
Rated 3 out of 5 by from Recommend, but with reservations The execution of this recipe needs tweaking. Mine nearly burned the first time around. Reading similar recipes for spiced nuts over the internet, I noticed a couple of things to tweak. 1 - I too had a 'gummy' like consistency that made it difficult to coat the nuts evenly. A lot of recipes which incorporate 1 egg white also incorporate anywhere from 1 tsp to 1 Tbsp of water or vanilla extract. This makes sense, as I imagine it would reduce the ‘gumminess’ and make it easier to coat the nuts. 2 – No recipe I could find online roasted at or above 375F. Most recipes called for temperatures of 300F – 325F, citing more controlled roasting, even browning, and less risk of burning. Some recipes went as low as 200F but roasted for MUCH longer. Perhaps the author of this Williams Sonoma recipe, having a baking time of 30 minutes, intended for 275F! Not 375F! The spicing is good, and I like the balance of flavors being imparted. I will try again. I’m thinking 300F, and adding 1 tsp of water.
Date published: 2014-01-02
Rated 2 out of 5 by from Recipe needs tweaking I wish I had read the other reviews before making these. I liked the taste of the spice mixture, There seemed to be too much 'batter' so I added another cup of walnuts. It was still pretty gummy and, after 20 minutes of baking (yes, I turned them at 10min), they were very dark, so I took them out. Taste was disappointing. I'm wondering if WS taste kitchen really tried this recipe before posting it.
Date published: 2012-11-24
Rated 1 out of 5 by from Not Impressed "Spiced" flavor very, very weak. Recipe's cook time too long. 15-20 min. would be good. Hard to tell when they're done, until it's too late as they stayed gummy looking until cooled. Unattractive "fuzzy" appearance. Two cups of walnuts ruined.
Date published: 2012-10-25
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