How to make delicious walnut kernels in a microwave

It is recommended to use a microwave oven to produce walnut kernels by heating them in stages with low to medium power, and adding a small amount of seasoning to enhance the flavor. Walnut kernels are rich in unsaturated fatty acids and vitamin E. When microwave heating, attention should be paid to controlling the heat to avoid burning.

When heating walnut kernels in a microwave oven, spread the raw walnut kernels flat in a microwave specific container, heat on medium heat for 30 seconds, then remove and flip them, repeat 2-3 times until they turn slightly yellow and fragrant. This method can preserve the crispy texture of walnut kernels and avoid nutrient loss caused by high temperatures. A small amount of sea salt or honey can be sprinkled to enhance the flavor, but the amount added needs to be controlled. During the heating process, walnuts will release oil. Pay attention to observing the color change to prevent overcooking.

In special circumstances, if high heat is used for rapid heating, there may be external coke or internal bitterness. Walnuts with shells need to be soaked and peeled before heating, otherwise they may burst due to internal steam expansion. The heating time of candied walnut kernels needs to be shortened by half, as the sugar is prone to carbonization at high temperatures. When the power of the microwave exceeds 800 watts, the heating time should be reduced to 20 seconds each time. It is advisable to control the daily consumption of walnut kernels within 20 grams and avoid excessive intake of fats. It is recommended to pair with yogurt or fruit as an extra meal, and hypertensive patients should choose the salt free version. After microwave heating, walnut kernels should be thoroughly cooled and sealed for storage. If they become damp, they can be reheated on low heat in a microwave for 30 seconds to restore their crispness. People with allergies should observe their reactions when consuming small amounts for the first time. Moldy walnuts can produce aflatoxin, which is absolutely not edible.