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How to Salt & Roast Walnuts

by
author image Amanda Davis
Amanda Davis began writing in 2010 with work published on various websites. Davis is a dietetic technician, registered, personal trainer and fitness instructor. She has experience working with a variety of ages, fitness levels and medical conditions. She holds a dual Bachelor of Science in exercise science and nutrition from Appalachian State University and is working toward her master's degree in public health. Davis will be a registry eligible dietitian in May 2015.
How to Salt & Roast Walnuts
Walnuts are high in antioxidants and once shelled, roasted and salted, can be used to garnish many dishes and soups. Photo Credit Ihor-photograf/iStock/Getty Images

Walnuts are tree nuts that are often grown in orchards dedicated specifically to walnut production. A serving of 1/4 cup of walnuts provides 4 g of protein, 2 g of fiber, and are an excellent source of omega-3 fatty acids. Roasting walnuts does not change the nutritional value of the food, though it brings out the nutty flavor. Walnuts can be dry roasted or tossed in light amounts of oil to add extra flavor.

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Spread shelled walnuts on an ungreased baking sheet in one even layer. The natural oils from the nuts will be released during cooking requiring no extra oil or spray to keep the nuts from sticking.

Step 3

Toast the nuts in the oven for five to 10 minutes until lightly browned. You will need to stir the nuts occasionally using a wooden spoon to keep them from burning on one side.

Step 4

Remove the pan from the oven and sprinkle the walnuts with salt. Allow the nuts to cool completely before serving.

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