Orange, Bay and Spice-Brined Walnuts

Total Time
13 Hrs, 35 Mins


Like a culinary magic trick, these brined walnuts are loaded with flavor yet there’s no seasoning in sight. By brining walnuts before roasting them, the walnuts are infused with a subtle mix of orange, pepper, and cinnamon flavors.

Total Time

Prep Time
20 Mins
Cook Time
13 Hrs, 15 Mins
Total Time
13 Hrs, 35 Mins


200 cal
Total Fat
16 g
0 mg
Polyunsaturated Fat
12 g
980 mg
Monounsaturated Fat
2 g
Dietary Fiber
4 g
4 g
13 g


  • 2 cups water
  • 3 tablespoons cane sugar, unrefined
  • 2 tablespoons kosher salt
  • Strips of 1-inch x 3-inch peel from 2 oranges, medium
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • 1 cup ice cubes (about 6 ice cube tray cubes)
  • 1 cinnamon stick, 3 inches
  • 3 cups California walnut halves (about 10 ounces), untoasted


  1. Combine water, sugar, salt, orange peel, peppercorns, and bay leaves in a medium saucepan and bring to a simmer over medium heat. Stir to dissolve the sugar and salt then remove from heat.
  2. Pour brine into a large bowl, add ice cubes, cinnamon, and nuts, cover, and set aside to soak at least 12 and up to 24 hours.
  3. Heat oven to 250°F and arrange a rack in the middle. Drain walnuts then spread walnuts on a rimmed baking sheet and roast, stirring occasionally, until walnuts are dry, toasted, and slightly crunchy, about 45 minutes to 1 hour.
  4. Remove from oven and set aside to cool slightly. Walnuts can be served slightly warm or at room temperature. (Can be made up to 1 week ahead and stored at room temperature.)