Rosemary Walnuts
Author: Nicole
Ingredients
  • 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
Instructions
  1. Put a rack in the middle of the oven and preheat oven to 350°F.
  2. Melt butter in a baking sheet with sides in the oven.
  3. Stir in rosemary, salt and cayenne pepper in a small bowl. Add to butter.
  4. Toss walnuts in butter until well coated and spread out into one layer.
  5. Bake for 10 minutes.
  6. Serve warm or at room temperature.
Notes
* 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/