Santorini Spiced Walnuts

Saucy Peanut's Pick
These here walnuts might just be the easiest and tastiest ticket to the Greek Isles without ever leavin’ your kitchen. With a sprinkle of minced fresh rosemary and thyme, they pack the kinda flavour punch that’ll have you dreamin’ of sun-soaked hills and breezy Mediterranean shores. These golden nuggets of goodness are so easy to whip up—just toss, roast, and boom, you’ve got yourself a bowl of pure magic. They’re a perfect match for our Green Salad with a Twist (trust me, you don’t wanna miss that duo), but they’re so tasty you might find yourself eatin’ ‘em straight outta the pan. Crunchy, savoury, and full of zest, these walnuts are sure to be the most wanted addition to any dish.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, Snack
Cuisine Greek
Makes 6 X 2 2/3 TBSP
Calories 150 kcal
Ingredients
  
  • 1 tbsp olive oil
  • ½ tbsp rosemary leaves minced
  • ½ tbsp thyme leaves minced
  • ½ tsp salt
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • tsp onion powder
  • freshly ground black pepper to taste
  • 1 cup raw walnuts
Instructions
 
  • Preheat oven to 350°F.
  • In a small bowl, add 1 tbsp olive oil, ½ tbsp each minced rosemary leaves and minced thyme leaves, ½ tsp each salt, paprika, and garlic powder, onion powder, and freshly ground black pepper.
    1 tbsp olive oil, ½ tbsp rosemary leaves, ½ tbsp thyme leaves, ½ tsp salt, ½ tsp paprika, ¼ tsp garlic powder, ⅛ tsp onion powder, freshly ground black pepper
  • In a medium bowl, add 1 cup raw walnuts and drizzle seasoning mixture over the nuts. Toss until well coated.
    1 cup raw walnuts
  • Spread seasoned walnuts in a small roasting dish in a single layer and cook in a preheated oven for 5-10 minutes or until golden brown. Remove from the oven and let sit until cool.
  • Use immediately or store in the fridge in an air-tight container for up to a week.
Breakout Trick
Makes 1 cup of delicious roasted nuts. These little nuggets taste so good you might be tempted to snack on them before you get the chance to add them to your recipe. If that’s the case, double the recipe so you can snack and still have enough to serve up in your salad or to your guests.
Nutrition
Calories: 150kcalCarbohydrates: 3gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gSodium: 195mgPotassium: 97mgFiber: 2gSugar: 1gVitamin A: 119IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword Gluten-Free, Peanut-Free, Soy-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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