When I was a kid, my mom used to add walnuts to everything from chocolate chip cookies to banana bread. I guess it was her way of making sweet treats more healthy. I wasn't a picky eater as a kid, but walnuts (along with black licorice) were my Kryptonite.
As I grew older, I realized that it's not the walnuts I hate so much as their use in desserts, and I've found that I enjoy them quite a lot in savory dishes. Candied walnuts on a salad with blue cheese dressing are one of my favorite combinations, and I also love a good pesto di noci (walnut pesto).
These soy sauce roasted walnuts make for an umami-packed snack on their own, but they're also a delicious way to add some texture to vegetable dishes. Think of them as low-carb, high-protein, high-flavor croutons. They're super easy to prepare, but just be careful as you bake them. There's a fine line between toasty and burnt.
Welcome to my Secret Stash!
I’m Marc Matsumoto, creator of No Recipes and host of television’s Bento Expo. You’ve stumbled upon my secret stash with over 150 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. If you enjoy this recipe below, please consider becoming a member to access the rest of my private cookbook and get updates with my latest recipes.
- ✓ No ads
- ✓ Access the full stash of over 100 recipes
- ✓ 1 new recipe per week
- ✓ Support Norecipes.com
Units
Ingredients
- 214 grams walnuts
- 1½ tablespoons soy sauce
- 1 teaspoon sugar
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Toss the walnuts with the soy sauce until evenly coated.
- Sprinkle on the sugar and toss to coat.
- Pour the walnuts onto the prepared baking sheet and spread them out into an even layer.
- Bake for 8-10 minutes until the walnuts are mahogany brown and fragrant. Remove the pan from the oven and let the nuts cool to room temperature.
- Store the roasted walnuts in an airtight container.
Ruth Perry says
Just wondering, have you tried this recipe with pecans?
Marc Matsumoto says
Hi Ruth, I haven't but I think it should work just fine.