I’m usually a pecan kind of guy, but these cheddar walnuts made a walnut believer out of me with just one nut. Great buttery texture with a sharp cheddar coating, these nuts disappear in no time. I made the nuts two ways: a nice mellow cheddar version, and a spicy fiery cheddar version. Anita took these walnuts to work, and I can tell you I definitely didn’t make enough. They were loved by all!
There’s no reason you couldn’t use the same approach I used to make cheddar walnuts on other nuts, such as pecans or peanuts. Just keep in mind, smaller nuts will roast quicker, so you might want to cut back on the baking time.
I like spicy foods, so I wouldn’t be afraid to double the hot and spicy ingredients and make a super-duper double-spicy version either. But I would put up a little sign by them if I was serving them to a crowd. No point in hurting someone!
- 6 tablespoons white (yellow is fine too) cheddar popcorn seasoning, such as Kernel Season's
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 2 1/2 teaspoons cayenne pepper (for fiery walnuts only)
- 2 tablespoons canola oil or vegetable oil
- 1 tablespoon water
- 2 teaspoons red chili pepper hot sauce (for fiery walnuts only)
- Preheat your oven to 350 F.
- Line a large baking sheet with parchment paper.
- Whisk together all ingredients in a small bowl.
- Whisk together all ingredients in a large bowl.
- Add the walnuts to the wet ingredients and stir until well coated.
- While still stirring, slowly pour in the dry ingredients, coating the nuts completely.
- Pour the walnuts out onto the parchment paper, spreading out evenly.
- Bake for 6 minutes, then stir and bake another 6-8 minutes or until lightly browned.