Food Facts

Walnuts are great for snacking and cooking. Walnuts are delicious eaten out-of-hand without any kind of cooking, preparation or seasoning, but toasting can enhance their sweet, nutty flavor.

Toasting methods:

• Bake walnuts on a cookie sheet, in a single layer, at 350°F for 8 to 10 minutes, checking frequently.
• Microwave walnuts in a single layer on a microwave-safe plate on medium-high for 5 to 6 minutes, stirring every 2 minutes.
• Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.
Regardless of method, walnuts can be toasted dry or with a dash of oil.

Store shelled walnuts in a sealed container in a cool place, with low moisture and away from sunlight. If you're going to use the walnuts right away, place them in your refrigerator or in a cool, dry pantry. If you'll be storing them for a month or longer, store walnuts in your freezer. Walnuts are good to eat when opened for up to a year when kept in the freezer.

Savory Ginger Spiced Walnuts
Recipe Courtesy of Georgeanne Brennan for the California Walnut Board

These candied walnuts have the hint of spicy Thai flavors and make a great party or anytime snack, or use them as a topping for salads or an addition to stir-fried vegetables.

3 tablespoons brown sugar
3 teaspoons Red Thai Garlic Chile Pepper Sauce or Chili Garlic Sauce
1 teaspoon rice wine vinegar
2 teaspoons fresh lime juice
2 teaspoons grated fresh ginger (about 1-inch square, peeled)
1 cup California walnut halves

Preheat an oven to 375 degrees F.

In a bowl, mix together the sugar, Thai chili pepper sauce, vinegar, lime juice, and the ginger.

Put the walnuts halves in the bowl and turn them well to coat them. Let stand 30 to 40 minutes, turning from time to time.

Remove nuts with a slotted spoon and place them on aluminum foil lined baking sheet.

Bake until lightly browned-approximately 8 minutes on one side. Stir once or twice and bake another 5 minutes. Watch the nuts carefully to avoid burning.

Remove from oven and immediately transfer to a plate. Let stand at room temperature until cooled. They will become crunchy.

Store in an airtight container for up to 1 week, or freeze for up to 1 month. If frozen, let stand 15 to 20 minutes before serving.

Yield: 1 cup, 4 servings

Nutrition information per serving: 250 calories, 20g total fat, 4g saturated fat, 10mg cholesterol, 125mg sodium, 15g total carbohydrate, 2g fiber, 7g protein