Preheat oven to 225°F. Line a large shallow baking
pan with foil.
In a bowl, combine egg white and water; beat
until foamy. Add walnuts and toss to coat. Pour the
mixture into a strainer and let drain for 2-3 minutes.
Combine sugar, cinnamon and allspice in a plastic or
paper bag; shake to mix. Add the walnuts; hold the
bag shut and shake vigorously to coat the nuts.
Spread the nuts in one layer in the baking pan.
Bake for 1 hour, stirring every 15 minutes.
Remove from the oven and let cool completely,
stirring occasionally and breaking the nuts apart if
they are stuck together. Don’t worry if they stick to
the foil—it’s easy to peel them off. Store in a tightly
capped jar. Makes 2 cups.
1 egg white
1 tablespoon water
2 cups Kirkland Signature
halves and pieces
1/2 cup sugar
1 tablespoon ground
1/2 teaspoon ground
Spiced California Walnuts
Italian Meat Skewers with
Mozzarella and Tomatoes
8 bamboo skewers
16 cherry tomatoes
16 basil leaves
1 16-ounce package
Variety Pack thin-sliced Italian meats
and Peppered Genoa)
1 16-ounce ball fresh
mozzarella, cut into
32 1/2-inch cubes
Cracked black pepper
Soak skewers in water for 45 minutes.
Preheat broiler on low.
Wrap each tomato in a basil leaf.
On each skewer, thread slices of assorted meats,
interspersed with 2 cherry tomatoes wrapped in basil
leaves and 4 mozzarella cubes. Fit 8 meat slices onto
Place on a nonstick baking sheet and set on the
middle oven rack. Broil for about 1-2 minutes, being
careful that the cheese does not melt.
Arrange on a serving platter. Drizzle with olive oil and
sprinkle with cracked black pepper. Makes 8 servings.
Brands may vary by region; substitute a similar product.