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Swirl oil in a pan over medium heat.
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Add chopped walnuts and stir to coat.
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Sprinkle with garlic powder and salt. Stir to evenly coat.
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Continue toasting, stirring frequently to prevent burning.
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When walnuts are aromatic and slightly darker brown, transfer to a paper towel.
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Sprinkle with more salt and garlic powder and toss in the paper towel to evenly coat.
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Serve with simple salad and mustard dill vinaigrette. Get the full recipe at The Practical Kitchen.
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Let’s Make Hazelnut Praline Paste
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