½ cup grated Parmigiano-Reggiano cheese
1 teaspoon parsley ﬂakes
½ teaspoon Italian herb seasoning
½ teaspoon garlic salt
Dash of cayenne pepper
1 egg white
2 cups walnut halves and pieces
- Preheat oven to 250°F.
- In a medium bowl, combine Parmigiano-Reggiano cheese, parsley ﬂakes, herb seasoning, garlic salt, and cayenne pepper. Set the bowl aside.
- In a separate medium bowl, beat the egg white until frothy. Add walnut halves and pieces and toss to coat. Add walnuts to the cheese mixture and mix thoroughly.
- Spread in a single layer on a lightly oiled baking sheet. Bake for about 30 minutes until golden and crisp. Remove from the oven and allow to cool.
- Store the walnuts in an airtight container.
Recipe and photo courtesy of California Walnuts