Crispy roasted walnuts tossed with savory dill pickle-inspired seasoning.
2 cups California walnuts (about 8 oz.)
2 Tbsp olive oil
1 tsp dried dill
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Preheat oven to 350°F and line a baking sheet with parchment paper.
Add walnuts to a medium bowl and drizzle with olive oil.
Sprinkle in the dried dill, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
Spread the walnuts into an even layer on the prepared baking sheet.
Roast for 10 minutes, stirring halfway through, until golden.
Allow the walnuts to cool before serving or storing in an airtight container.
These crispy sweet corn fritters are packed with fresh summer corn, herbs, and crunchy California walnuts for a savory bite with plenty of texture. Perfect for breakfast, brunch, or a light summer dinner on the farm.
This creamy, high protein dip couldn’t be easier to make. Simply blend a few ingredients together, fold in walnuts and chocolate chips, and you’ve got a delicious snack or dessert in no time. Make sure to add fruit and/or pretzels to dip!
