A vibrant chili–citrus chamoy seasoning brings sweet heat, tang, and bright fruit flavor to toasted California walnuts. Colorful, lively, and perfect for fruit-forward snacking or topping salads, bowls, yogurt, and produce displays.
450 g (4 cups) California Walnuts
12 g (1 Tbsp) Olive Oil
35 g (3 Tbsp) Sugar
4 g (1/2 tsp) Citric Acid
3 g (1/2 tsp) Salt
6 g (1 Tbsp) Chili Powder
8 g (2 tsp) Tajin or Chamoy Seasoning
8 g (2 tsp) Mango Powder
3 g (1/2 tsp) Paprika
1/2 g (1/4 tsp) Cayenne, optional
Preheat oven to 275°F (135°C).
Toss walnuts with Olive oil to lightly coat.
Mix all chamoy seasoning ingredients; coat walnuts evenly.
Spread on lined sheet pan and bake 18–22 minutes, stirring once.
Allow to cool fully, serve.
Inspired by New York City’s iconic halal carts, these savory shawarma-spiced California walnuts deliver warm spice, citrusy sumac, and aromatic depth. Ideal for mini cone sampling or topping salads, dips, bowls, and roasted vegetables.
A warm, aromatic take on classic NYC honey-roasted street nuts—elevated with California walnuts for a richer flavor and better-for-you profile. Perfect for sampling in mini cones or topping yogurt, salads, and cheese boards.
Crunchy, cheesy and savory—these parmesan herbed walnuts are the perfect snack for any occasion.
