⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I remeber one time, my sister called me and was like, "Eleanor, I need to impress my boss tomorrow!" I was stumped. Dinner party, right? Too much fuss for someone who's already stressed. And thats when it hit me: snacks! So i told her, “Make a big bowl of these Lemon Herb Toasted Walnuts.” Quick, easy, and seriously classy.
These walnuts are amazing alone, on a cheese board, or sprinkled over a salad. Oh! Or even crumbled over grilled chicken or fish—yes, please! The lemon zest is whats key, it cuts through the richness of the walnuts so beautifully, and the herbs? They just sing.
Don't overthink it. This recipe is all about ease. The slight bitterness of toasted walnuts, the brightness of lemon, and the fresh aroma of herbs make this snack irresistible. Seriously, dont over bake or they'll turn bitter and gross, bleh. Lets dive in and get these beauties toasted up!
Required Equipments
- Baking Sheet
- Parchment Paper
- Medium Bowl
- Zester
- Knife
- Cutting Board
Lemon Herb Toasted Walnuts: Frequently Asked Questions
Lemon Herb Toasted Walnuts
Elevate your snacking or cooking with these Lemon Herb Toasted Walnuts! A simple yet elegant recipe that combines the earthy crunch of walnuts with bright, zesty lemon and aromatic herbs.
⏳ Yield & Time
Yield: 2 cups servings
Preparation Time: 5 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 325°F (160°C). This lower temperature prevents the walnuts from burning while ensuring they toast evenly.
- Roughly chop 2 cups of raw walnuts. Chopping helps them toast more evenly and creates varied textures for snacking.
- In a medium-sized bowl, combine the chopped walnuts with 2 tablespoons of olive oil. Ensure the walnuts are evenly coated for a rich, golden toast.
- Add the zest of 1 large lemon to the bowl. Zest carefully, avoiding the white pith, for bright lemon flavor without bitterness.
- Sprinkle in 1 tablespoon of finely chopped fresh rosemary. Fresh rosemary brings an earthy aroma; dried can be substituted, but use only 1 teaspoon.
- Add 1 teaspoon of finely chopped fresh thyme. Thyme complements the rosemary, adding depth. Again, if using dried, halve the amount.
- Season with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Adjust seasoning to your preference; a pinch of red pepper flakes adds a kick.
- Toss all ingredients together thoroughly, ensuring the walnuts are well-coated with oil, herbs, and spices. This ensures every bite is flavorful.
- Spread the walnuts in a single layer on a baking sheet lined with parchment paper. Parchment prevents sticking and aids in even toasting.
- Bake in the preheated oven for 10-12 minutes, or until the walnuts are lightly golden and fragrant. Keep a close eye to prevent burning.
- Remove the baking sheet from the oven and let the walnuts cool completely on the baking sheet. Cooling allows them to crisp up perfectly.
- Once cooled, give them a rough chop if needed, transfer the Lemon Herb Toasted Walnuts to a serving bowl. Serve and enjoy immediately, or store in an airtight container for up to a week. They will be gone well before that, trust me!
- If storing, ensure they are completely cool before sealing to maintain their crispness. These walnuts are great as a snack, salad topping, or cheese board addition.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes before toasting.
- If using dried herbs, halve the quantities.
- Store in an airtight container at room temperature for up to one week.
🍎 Nutrition
Calories: 160 kcal
Protein: 4 g
Fat: 15 g
Carbohydrates: 5 g
Fiber: 2 g
Calcium: 20 mg
