Lemon Meringue Walnuts
These crunchy, lemony walnuts are awesome snacks. You can also use them as croutons on salads or as a topping for yogurt. Bonus: They’re a good source of protein!
Ingredients
- Zest from one large lemon about 1 TBSP
- 2 TBSP sugar
- ¼ tsp salt
- 1 egg white
- 2 cups California Walnuts
Instructions
- Preheat oven to 325°F (160℃). Place a piece of parchment paper on a baking tray.
- Combine lemon zest, sugar, and salt in a small bowl. Stir well for one minute to macerate the lemon zest with the sugar. Set aside for 15 minutes or longer to allow the lemon oils to infuse into the sugar. This will intensify the lemon flavor.
- Place the egg white in a medium mixing bowl. Use a fork to whip the egg white for 45 seconds or until fluffy and white.
- Add the walnuts to the egg white, mix well to coat all walnuts in egg white, and then add the lemon-sugar-salt mixture. Toss well to coat all walnuts.
- Transfer walnuts to the parchment paper-lined baking tray, spreading them out to a single layer. Bake for 6 minutes, stir, and bake another 6 minutes, then cool to room temperature before removing from the parchment paper.
Notes
Store in a covered, air-tight container at room temperature for up to 3 days.
Nutrition
Serving: 0.25cupCalories: 210kcalCarbohydrates: 7gProtein: 5gFat: 19gSaturated Fat: 2gSodium: 80mgPotassium: 140mgFiber: 2gSugar: 3g
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