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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. My wife took these walnuts to work, and I can tell you I definitely didn’t make enough. They were loved by all!
Go Nuts With It
There’s no reason you couldn’t use the same approach I used to make cheddar walnuts on other nuts. Pecans or peanuts are great. 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. Nothing wrong with a super-duper double-spicy version. But I would put up a little sign by them if I was serving them to a crowd. No point in hurting someone!
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This recipe was inspired by a recipe from California Walnuts.
Cheddar Walnuts
Equipment
Ingredients
For the dry ingredients
- 6 tablespoons Kernel Season's Nacho Cheddar seasoning
- 1 teaspoon paprika
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 2 ½ teaspoons cayenne pepper for fiery walnuts only
For the wet ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon water
- 2 teaspoons hot sauce for fiery walnuts only
For the nuts
- 4 cups walnuts halves and pieces
Instructions
- Preheat your oven to 350 F.
- Line a large baking sheet with parchment paper.
For the dry ingredients
- Whisk together all ingredients in a small bowl.
For the wet ingredients
- Whisk together all ingredients in a large bowl.
For the nuts
- 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.
Notes
Nutrition
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