Rosemary Walnuts

rosemary_walnutsMakes 2 cups
Hands-on Time: 10 minutes
Total Preparation Time: 20 minutes

2 1/2 tablespoons unsalted butter
2 teaspoons dried rosemary, crumbled
1 teaspoon salt
1/2 teaspoon cayenne
2 cups walnuts

Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes.

Cook’s Notes
You could substitute any kind of nuts you like for the walnuts. But taste them before you use them in the recipe. Nuts go rancid very quickly at room temperature so make sure yours are fresh and if you don’t use them all in this recipe, store the remainder tightly wrapped in the fridge or freezer.

If you want to substitute olive or vegetable oil for the butter that is fine. The nuts will actually keep longer if tossed with oil (but I love the flavor of the butter).

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11 Responses to Rosemary Walnuts

  1. Sally Gauche says:

    Looked so good I just had to have the recipe.

  2. Vicky rubel says:

    Can you please send me the recipe for this episode on 12/15 for Christmas
    Thank you

  3. Martha says:

    I made them, they were delicious! I love spicy, so the cayenne was great. If you do not like the heat, maybe use less cayenne or none at all. Will make the olive oil version for my vegan friends.

  4. Marcia Highsmith says:

    I have made these since the first time you showed us how to make them on your television series. They have always been a big hit and disappear almost immediately.

  5. Judy says:

    Can you use fresh rosemary?

  6. The best gift for special people! Thanks, Sara!

  7. Ethel Rudisill says:

    Love this recipe, thank you

  8. E says:

    How long do these keep stored in an airtight container at room temperature?

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