PSA: These things are like crack. Add to salads, granola, yogurt, charcuterie boards, side dishes, or just snack on them. You literally won’t be able to put them down. Because I like to indulge in them, I prefer to use truvia rather than granulated sugar. A little less guilt…
- 8 oz. walnuts
- 1/4 granulated sugar OR Truvia/Stevia
- 2 teaspoons cinnamon
- 1 egg white
- 1 teaspoon vanilla extract
Preheat your oven to 300º. In a large mixing bowl, add your walnuts.
In a separate bowl, whisk together your egg white and vanilla. Pour on top of the walnuts and toss them, ensuring even coverage. Sprinkle on your choice of sugar and the cinnamon. Toss until the walnuts are evenly coated.
On a baking sheet lined with parchment paper, evenly spread your walnuts. Bake for 20 minutes. Keep an eye on them, though. They tend to burn easily. Once cooked, transfer them to a bowl immediately so they don’t overcook. You can store them in a mason jar for up to 2 weeks (if they last that long!)
My husbands favorite! We use it for salads, buffalo wings, dipping veggies – you name it. Subbing the sour cream with greek yogurt will give you less fat and more protein without compromising any flavor. Feel free to use fat-free, low-fat, or regular mayonnaise based upon your preference 🙂
What You’ll Need:
- 1/4 cup skim milk
- 1/4 cup reduced fat mayonnaise
- 1/3 cup plain greek yogurt
- 2 teaspoons white vinegar
- 2 tablespoons reduced fat blue cheese crumbles
- 1 teaspoon minced garlic
- 2 teaspoons finely chopped parsley
- 1/2 teaspoon dill
- garlic powder, to taste
- salt and ground black pepper, to taste
Simply combine all your ingredients in a bowl. Transfer to a mason jar for storage – it will stay fresh for 1 week.