A spicy kick makes these just the ticket as a pre-dinner nibble with drinks. Prepare them a day ahead if you can, as the flavors blend and mellow overnight.
1 large egg white
1 1/2 teaspoon garlic salt
1 1/2 teaspoon mixed dried herbs
1 teaspoon cayenne
1 teaspoon paprika
2 cups (1 pound) California walnut halves and/or pieces
Preheat an oven to 350F. Coat a large, shallow baking pan with nonstick cooking spray.
In a large bowl place the egg white, garlic salt, herbs, cayenne, and paprika. Beat with a whisk of fork until blended. Add the walnuts and toss until they are evenly coated, then spread in the prepared baking pan.
Bake 16-18 minutes, stirring once after about 8 minutes, until the nuts look dry and toasted. Remove from the oven and cool completely. Store in an airtight container.
Makes 2 cups.
Microwave Directions: Prepare ingredients as above. Spread prepared walnuts in microwave-proof dish. Microwave on high in 4 or 5 batches for 2-3 minutes each, until dry and crisp. Cool completely.