Smoked Paprika and Cinnamon Walnuts
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
Condiment
Yield 1 cup
Helen Park
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
1 cup chopped walnuts (145g)
1 ½ tsp Cataluña blend
¼ tsp fine sea salt
1 tsp vegetable oil
Preheat oven to 300° F.
In a small mixing bowl, mix all ingredients to combine well.
Pour out onto a baking tray (parchment optional) in a single layer and bake for 10 minutes or until just golden brown, turning and stirring halfway.
Remove the tray of finished nuts from the oven and cool completely.
Store in an airtight container or jar.
Sunflower seeds or pumpkin seeds would be a great option seasoned the same way.
If you have other spices in your collection that you love, you can use this technique substituting for the Cataluña blend.
In addition to adding sweet smokey flavor to grilled broccoli rabe try in sprinkled on top of corn muffins or an early kale salad.
Grilled Broccoli Rabe with Amba Aioli and Cataluña Walnuts
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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