INGREDIENTS
- 2 cups raw walnut halves
- 1–2 tablespoons Valèvida extra virgin olive oil
- 1 teaspoon high-quality dried thyme
- ¾ teaspoon smoked paprika (Pimentón de la Vera, sweet or hot)
- ½ teaspoon flaky sea salt, plus more to taste
- A pinch of freshly cracked black pepper
STEPS
- Prepare: Preheat the oven to 320°F (160°C). Line a rimmed baking sheet with parchment paper.
- Season: In a medium bowl, toss the raw walnuts with dried thyme, smoked paprika, sea salt, and black pepper.
- Coat: Drizzle with Valèvida extra virgin olive oil, stirring gently until each walnut is evenly coated and the spices cling to every ridge.
- Arrange: Spread the walnuts in a single layer on the prepared baking sheet. Give them room — crowding the pan steams rather than roasts.
- Roast: Roast for 10–12 minutes, shaking the pan or tossing with a spatula halfway through. Watch closely in the final minutes — the line between perfectly toasted and overdone is narrow.
- Rest: Remove from the oven when the kitchen smells of warm paprika and toasted thyme. Let cool completely on the baking sheet — they finish crisping as they rest.
Do not rush the cooling. The crunch develops off the heat.
Valèvida Tip ✦
Crush the dried thyme gently between your fingers right before adding it to the bowl — it wakes up the essential oils and deepens the aroma.
Health Note ✦
Walnuts are one of the few foods genuinely worth reaching for every day. Paired with Valèvida extra virgin olive oil — which brings its own polyphenols and oleic acid to the mix — this is a snack that earns its place in the pantry. Real ingredients, nothing refined, and a crunch that actually satisfies.
