Makes 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.
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).