Rosemary Walnuts
Ingredients
- 2 1/2 tablespoons unsalted butter
- 2 teaspoons fresh rosemary very finely chopped
- 1 teaspoon fine sea salt
- 1/4 - 1/2 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.
