Toast, spread, and sprinkle walnuts

The holiday season is the best time of year to enjoy these good-for-you treats

Toast, spread, and sprinkle walnuts

Enjoy walnuts this season.

Scott Peterson

Look to The Nutcracker as proof of walnuts' special place at this time of year. We love to munch on them just-cracked, full of fiber, protein, and alpha-linolenic acid (the plant form of omega-3 fatty acid). When you're done cracking and snacking, try these ideas for using walnuts in the kitchen.

TOASTED

Spread walnuts on a baking sheet in a single layer and cook at 375° until toasted through (break one to test). For a less bitter (although less walnut-y) flavor, blanch nuts for 1 minute in boiling salted water before toasting.

AS NUT BUTTER

In a food processor or blender, whirl 4 cups toasted walnuts with ⅓ cup honey and ½ tsp. salt until a "butter" forms (this will take several minutes), scraping down the sides as necessary. If oil separates out, whirl in ¼ to ½ cup very hot water to bring the mixture back together.

IN A SALAD

Sprinkle toasted walnuts over greens tossed with a walnut-oil dressing.


Printed from:
http://www.sunset.com/food-wine/techniques/toast-spread-sprinkle-walnuts-00400000012158/