Walnuts 500g Cooking Salt 15g

How to make oven version of pretzel walnuts

1.? Shell the walnuts. These are paper-skinned walnuts from Shanxi.

2.? Wash them with water several times. Some people suggest that the water soak for half an hour to remove the astringent flavor. I've tried it, and the walnuts soaked for a long time absorb too much water and don't bake crispy. So Yao mom suggests just washing them.

3. Strain the water. In fact, there is no need to wait for dryness. It's good if it doesn't drip, otherwise the salt won't stick to it.

4.? Sprinkle salt, I used three tablespoons, about 15 grams. Mix well, the middle layer of the oven. Upper and lower heat, 150 degrees, 30 minutes. Low temperature fire baking is more reliable. My oven is a Matsusha, and I have tried many times, and this temperature and time has never failed.

5. Came out of the oven.

It is recommended that you don't rush to take it out when the time is up, and let the residual heat of the oven continue to bake.

This time gently rubbed, the skin fell off.

However, it is said to be more nutritious to eat with the skin.

6. Once cooled, box it up and enjoy!

Crispy.

Full of flavor.

Can't stop.

A pound of peach kernels must have been consumed in my house in less than five days.

So Yao's mom was always smashing walnuts, roasting them, eating them...