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.
450 g (4 cups) California Walnuts
90 g (1/4 cup) Honey
45 g (3 Tbsp) Brown Sugar
20 g (1 Tbsp) Coconut Oil or Butter
3 g (1/2 tsp) Vanilla Extract
2 g (1/2 tsp) Sea Salt
1 g (1/4 tsp) Cinnamon, optional
Preheat oven to 300°F (150°C).
Warm honey, butter or oil, and vanilla in a small saucepan until melted and smooth.
Toss walnuts with the honey mixture until fully coated.
Spread on a lined sheet pan; sprinkle with brown sugar and salt.
Bake 18–22 minutes, stirring once.
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 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.
Crunchy, cheesy and savory—these parmesan herbed walnuts are the perfect snack for any occasion.
