Roasted Walnut Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.

Toss nuts with seasoning

In a medium bowl, melt the unsalted butter. Add maple syrup, sea salt, black pepper, and smoked paprika. Stir to combine. Add the walnuts and toss thoroughly so each piece is evenly coated.

Roast

Spread the coated walnuts in a single even layer on the prepared baking sheet. Roast in the preheated oven for 10–12 minutes, stirring once halfway through, until fragrant and lightly toasted. Watch carefully after 8 minutes to avoid burning.

Cool

Remove the walnuts from the oven and allow them to cool on the baking sheet for 10–15 minutes; they will crisp as they cool. Transfer to a bowl or container once fully cooled.

Prep fruit and aromatics

Peel and segment the mandarin oranges, removing membranes where possible, then chop segments into bite-size pieces if large. Thinly slice kumquats crosswise, remove seeds as you go. Finely mince the red onion, grate the ginger, and finely chop the chives.

Combine and season

In a medium mixing bowl, combine the chopped mandarin segments, sliced kumquats, minced red onion, grated ginger, and chopped chives. Add rice vinegar, honey, and olive oil. Stir to combine so the honey dissolves into the vinegar and oil.

Adjust and rest

Season the chutney with kosher salt, 1/2 tsp freshly ground black pepper, and optional 1/4 tsp red chili flakes for a touch of heat. Taste and adjust acidity or sweetness: add up to 1 tsp more honey if too tart, or 1 tsp more rice vinegar if it needs brightness. Let the chutney rest at room temperature for at least 15–20 minutes to allow flavors to meld. If preparing ahead, refrigerate for up to 3 days — bring to room temperature before serving for best flavor.