Name: Toasted Walnuts with Parmesan and Aleppo Pepper
Yield: 8 Servings
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

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Danny Kim

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

Recipe notes