Source: California Walnut Board

Fiery Hot Cheddar Walnuts
One look at the grocery store "snack aisle" will tell you that super-spicy snacks and chips are wildly popular. This recipe offers a nutritious, but just as tasty, alternative.
Serves: 16 (about a 1/4 cup each)
Prep Time: 5 minutes
Cook Time: 15 minutes


6 tablespoons White Cheddar popcorn seasoning*
2 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
2 tablespoons canola oil or vegetable oil
2 teaspoons red chili pepper hot sauce
1 tablespoon water
4 cups halves and large pieces California walnuts

Preheat the oven to 350° F. Line a large shallow baking sheet with parchment paper.

In a small bowl combine the White Cheddar popcorn seasoning, cayenne pepper, paprika, onion powder and garlic powder. Whisk together until thoroughly and evenly blended. Set aside.

In a large bowl combine the oil, red chili pepper hot sauce and water and whisk together until smooth. Add the walnuts and toss until they are glistening and covered with the oil mixture. Continue tossing and stirring as you sprinkle on the cheese mixture and the nuts become coated with the seasonings.

Spread the seasoned walnuts on the baking sheet. Bake for 6 minutes, then stir the nuts with a spatula. Bake 6 to 8 minutes longer, until the nuts have browned lightly. Cool completely and store in an airtight container.

*Note: White Cheddar popcorn seasoning can be found in the "popcorn" section of most supermarkets. Some people can be sensitive to the heat of hot peppers and their various forms, including red chili pepper hot sauce and cayenne. Use tongs or a big spoon to toss the walnuts with the seasonings, not your bare hands, and work in a well-ventilated kitchen, particularly if you experience any discomfort in the region of your eyes or nose while blending the spicy mixture.

Per Serving: 190 calories; 18 g fat; 2 g saturated fat; 0 mg cholesterol; 340 mg sodium; 4 g carbohydrate; 2 g fiber; 4 g protein