Author: Nicole
- 2½ tablespoons unsalted butter
- 2 teaspoons fresh rosemary, very finely chopped
- 1 teaspoon fine sea salt
- ¼ - ½ teaspoon cayenne pepper
- 2 cups (about 8 ounces) walnut halves or pieces
- Put a rack in the middle of the oven and preheat oven to 350°F.
- Melt butter in a baking sheet with sides in the oven.
- Stir in rosemary, salt and cayenne pepper in a small bowl. Add to butter.
- Toss walnuts in butter until well coated and spread out into one layer.
- Bake for 10 minutes.
- Serve warm or at room temperature.
* Store walnuts in refrigerator for a few weeks or freeze for a few months.
* Never leave nuts cooked in butter or oil out at room temperature for more than a week as they may become rancid.
Recipe by Riegl Palate at https://www.rieglpalate.com/rosemary-walnuts/
3.1.09