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 (½ tsp) Citric Acid
3 g (½ tsp) Salt
6 g (1 Tbsp) Chili Powder
8 g (2 tsp) Tajin or Chamoy Seasoning
8 g (2 tsp) Mango Powder
3 g (½ tsp) Paprika
½ g (¼ 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.
This is an easy, nutritious take on a layered candy bar made with dark chocolate, dates and California walnuts as the star of the show.
These breakfast cookies are made with just a few simple ingredients, like walnuts, tahini, maple syrup, egg, and oats. They’re perfect to make ahead, so delicious, and have multiple nutrition benefits.
