- ½ cup grated Parmesan cheese
- 1 teaspoon parsley flakes
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon garlic powder
- Dash of cayenne pepper
- 1 egg white
- 2 cups walnut halves and pieces
- In a medium bowl, combine Parmesan cheese, parsley flakes, herb seasoning, garlic powder, and cayenne pepper. Set the bowl aside.
- In a separate medium bowl, beat the egg white until frothy. Add walnut halves and pieces and toss to coat. Add walnuts to the cheese mixture and mix thoroughly.
- Spread in a single layer on a lightly oiled baking sheet. Bake at 250°F for about 30 minutes until golden and crisp, stirring once after 15 minutes.
- Remove from the oven and allow to cool.
- Store the walnuts in an airtight container.
Note that sodium percentages depend on which daily reference you use. The estimated 76 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 8% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
