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
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.