1 cup (4 oz.) California walnuts, in large pieces and halves
1 -- egg white
2 tablespoons chopped fresh rosemary OR 1 tablespoon dried rosemary
3 large cloves garlic, minced
1 tablespoon Worcestershire sauce
2 teaspoons walnut oil or olive oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat oven to 325F.
Cut the loaves of bread in half lengthwise, then cut crosswise into thin slices about 1/3-inch thick.
Transfer to a large bowl, add the walnuts and toss to combine; set aside.
In a small bowl place the egg whites, rosemary, garlic, Worcestershire sauce, oil, salt and cayenne pepper. Pour over the bread and walnut mixture and toss continuously and vigorously for about 2 minutes, to distribute the seasonings evenly.
Transfer the mixture to a large baking pan or roasting pan. Bake for about 30-40 minutes, stirring every 10-15 minute, until the pieces of bread are crisp and golden brown and the mixture smells toasted. Remove from the oven and cool completely.
Store in an airtight container. Makes about 2 quarts.