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.
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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.