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.
450 g (4 cups) California Walnuts
20 g (1 Tbsp) Olive Oil
10 g (2 tsp) Honey or Maple Syrup, optional
6 g (2 tsp) Cumin
5 g (2 tsp) Coriander
4 g (1/2 Tsp) Paprika
3 g (1 tsp) Garlic Powder
3 g (1 tsp) Onion Powder
1 g (1/2 tsp) Turmeric
1/2 g (1/8 tsp) Cinnamon
1 g (1/4 tsp) Black Pepper
2 g (1/2 tsp) Sea Salt
3 g (1 tsp) Sumac
Preheat oven to 300°F (150°C).
Toss walnuts with oil (and honey/maple if using).
Mix all spices except sumac; coat walnuts evenly.
Spread on a lined tray and bake 15–20 minutes, stirring once.
Toss with sumac immediately after baking.
Cool completely before serving.
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.
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.
