A spicy kick makes these just the ticket as a pre-dinner nibble with drinks, or a snack any time. Prepare them a day ahead if you can, as the flavors blend and mellow overnight.
- 1 large egg white
- 1 ½ tsp garlic salt (or 3/4 tsp garlic powder and 3/4 tsp salt)
- 1 ½ tsp mixed dried herbs
- ½ tsp cayenne
- 1 tsp paprika
- 4 cups (1 pound) walnut halves and/or pieces
Preheat oven to 350 °F. Coat a shallow baking dish or cookie sheet with nonstick cooking spray or line with silicone sheet.
In a large bowl place the egg white, garlic salt, herbs, cayenne, and paprika. Beat with a whisk or fork until blended. Add the walnuts and toss until they are evenly coated, then spread in the prepared baking pan.
Bake about 18 minutes, stirring once after 9 minutes, until the nuts look dry and toasted. Remove from the oven and cool completely. Store in an airtight container.
Makes 4 cups.