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Salt and Pepper Roasted Walnuts. A recipe by It's Not Complicated Recipes.

Salt and Pepper Roasted Walnuts

If there is one simple way to greatly enhance many recipes, it is this; roasting the nuts.  When you roast nuts, you enhance their flavour and texture, making them ideal as a snack or addition to many savoury dishes. These crunchy, salty snacks become delightfully crispy in the oven. You will find that they are great to have on hand when friends drop by.  Or, add them to many savoury dishes for textural contrast and the rich flavour they provide.

Course Appetiser, Garnish, Side Dish, Snack
Cuisine International
Keyword delicious, easy, nuts, pepperoni, roasted nuts, roasted walnuts, salted caramel, simple, walnuts
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 1 cup
Calories 891 kcal
Author Alexandra

Ingredients

  • 1 cup shelled walnuts See Note 1
  • 1 tbsp olive oil See Notes 2 & 3
  • 1 tsp sea salt flakes See Note 4
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Preheat your oven to 180 Degrees C (350F).

    For easy clean-up, line a small baking tray with non-stick baking paper or aluminium foil.

    Spread the walnuts on the tray in one layer, ensuring there is space between them for the heat to circulate.

    Raw walnuts on baking paper.
  2. Roast the walnuts for 8-10 minutes, stirring them halfway through, until they are fragrant and lightly browned.

    Roasted walnuts on baking paper.
  3. Remove the tray from the oven and place the walnuts in the centre of a clean tea
    towel. Bundle the towel into a pouch and rub the walnuts vigorously to remove as much of the walnut skin as possible.

    Removing skin from walnuts on a white tea towel.
  4. Tip the walnuts into a colander and shake it to remove the fine particles of walnut skin.

    Walnuts sitting in white colander.
  5. Return the walnuts to the baking tray and toss with the olive oil, salt and pepper. Return the tray to the oven for 2-3 minutes.

    Roasted walnuts with olive oil and salted peper on a baking paper.
  6. Remove the tray from the oven and turn the walnuts onto some paper towel to absorb any excess oil.

    When the walnuts are completely cool, place them into an airtight container.

    Roasted walnuts draining excess oil on white paper towel.

Recipe Notes

  1. If you have purchased walnuts in the shell you will need a nutcracker, or, as I do, the flat side of a meat tenderiser, to crack the shell and remove the pulp. The flesh should appear plump and pale. Avoid those that are shrivelled or discoloured.
  2. I always use olive oil for flavour and health benefits. However, you could use a mild-flavoured oil, such as grapeseed, if you prefer.
  3. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may need to adjust the recipe accordingly.
  4. Different types of salt vary in their intensity. This is the amount I add when using Maldon Sea Salt flakes. If using another type, add it according to your preference and taste.
  5. The nutritional information is based on one cup of walnuts. (Not an individual serve!)
  6. You could customise the spicing to suit your taste; consider curry powder, cayenne pepper, cumin, chilli flakes, lemon thyme or rosemary. 
Nutrition Facts
Salt and Pepper Roasted Walnuts
Amount Per Serving
Calories 891 Calories from Fat 810
% Daily Value*
Fat 90g138%
Saturated Fat 9g56%
Sodium 2328mg101%
Potassium 516mg15%
Carbohydrates 17g6%
Fiber 8g33%
Sugar 3g3%
Protein 18g36%
Vitamin C 2mg2%
Calcium 115mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.