Looking for something special to add to your holiday hors d’oeuvres selections? These walnuts are perfect – great rosemary flavor with a bit of a kick (thanks to the cayenne pepper). They are great served on their own or as a part of a cheese platter. They also complement cocktails nicely, particularly a St. Germain Sparkler. And, are great added to a salad.
These nuts are so easy to make. At this time of year I make a double batch and freeze them, so I always have some on hand. They also make great hostess gifts.
| Rosemary Walnuts | Print |
Recipe type: Appetizer
Author: Nicole
Serves: makes 2 cups
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
- 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.
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.
* Never leave nuts cooked in butter or oil out at room temperature for more than a week as they may become rancid.
Made these and put them in little bowls for my work buddies as Christmas gifts. They loved them, and one friend even looked up your blog and made more. I still had fresh rosemary In my garden which made the gift a little more personal.
Susie – Thank you for sharing! And, I love how you were able to use your fresh rosemary – nice touch.