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Active time
15 minutes
Total time
45 minutes
8 Servings

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

  1. Preheat oven to 250°F.
  2. In a medium bowl, combine Parmigiano-Reggiano cheese, parsley flakes, herb seasoning, garlic salt, and cayenne pepper. Set the bowl aside.
  3. 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.
  4. 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.
  5. Store the walnuts in an airtight container.

Recipe and photo courtesy of California Walnuts


Calories: 220; Fat: 21g; Saturated Fat: 3g; Sodium: 180mg; Carbohydrate: 4g; Fiber: 2g; Protein: 7g.

Yield: 8 Servings

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