Makes about 2 cups (200 g)

Anise and fennel seeds are an unusual and successful combination
with walnuts. Try these for a tasty, toasty accompaniment to
champagne or other apéritif. If you have leftovers, they make a fine
addition to a green salad or to a dish of freshly steamed seasonal
vegetables.

INGREDIENTS

• 2 teaspoons anise seeds
• 2 teaspoons fennel seeds
• Generous pinch of piment d’Espelette or hot paprika
• 1 large egg white
• Pinch of ne sea salt
• 2 cups (about 200 g) walnut halves
• ¼ teaspoon fleur de sel

PREPARATION

1. Coarsely crush the anise and fennel seeds using a mortar and pestle. Add the piment d’Espelette or hot paprika and mix well.
2. In a medium bowl, whisk the egg white with the sea salt until foamy. Whisk in the anise mixture.
3. Add the walnut halves and mix well, so the egg white thoroughly coats the walnuts. If there is excess egg white on the walnuts, set a fine-mesh sieve over a large bowl, place the walnut halves in the sieve, and let the excess egg white drain off the walnuts. This may take 10 to 15 minutes.
4. Place the walnut halves in a nonstick skillet and then place the skillet over medium heat. Sauté the walnut halves until they are pale golden on all sides and smell deliciously toasty, 8 to 10 minutes.
5. Add the fleur de sel and toss the walnuts, then transfer them to a cooling rack or a wooden cutting board to cool.
6. Serve when the nuts are cool. These walnuts will keep well for up to 1 month, if stored in an airtight container in a cool, dark spot. They do not need refrigeration.

Note: Adding a pinch of salt to an egg white helps it to break up more easily. It also seasons the egg white and allows the salt to dissolve before the egg whites foam.