Ingredients
1 large egg white
3 cups walnuts
2 ounces Parmesan, finely grated
2 tablespoons raw sunflower seeds
1 tablespoon amaranth (optional)
2 teaspoons Aleppo pepper
2 teaspoons sugar
1 teaspoon kosher salt
Preparation
Preparation
Preheat oven to 325°. Whisk egg white in a medium bowl until soft peaks form. Fold in walnuts, Parmesan, sunflower seeds, amaranth, if using, Aleppo pepper, sugar, and salt. Spread mixture in an even layer on a rimmed baking sheet and bake, tossing every 10 minutes, until mixture is dry and toasted, 20-30 minutes.
