Cheddar Walnuts

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.

Course Appetizer

Cuisine American

Keyword cheese, nuts

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 849kcal

Author Based on a recipe from California 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

You can also make these recipe using pecans.

Nutrition