Thursday, December 31, 2009

Rosemary Walnuts

Rosemary Walnuts
Yield: 2 cups

3 to 4 Tablespoons butter
2 tablespoons very finely minced fresh rosemary, or 1 scant Tablespoon dried & crumbled
1/4 teaspoon salt, more if desired
Generous pinch ground red pepper (Cayenne, or other hot ground pepper of your choice)
Optional: A couple shakes of Garlic Powder. If using Garlic Salt, reduce the plain salt in the recipe)
2 cups walnut halves or large pieces


Position oven rack in center, preheat oven to 400* (F)
Line a shallow baking pan (jelly roll pan) with foil or parchment.
Arrange walnuts evenly in pan, set aside.

In a small saucepan melt butter, then add rosemary, salt, red pepper. Stir over medium heat for a few moments so ingredients release their flavor. Remove from heat and sprinkle in garlic powder if using.

Drizzle butter mixture over nuts, stirring to coat as evenly as possible. Place pan in oven and roast for about 6 to 10 minutes or so, until walnuts are lightly toasted, stirring every 3 minutes. Remove from oven and allow to cool. Store in airtight containers. These make a nice gift when packaged in a jar with a pretty bow.


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