I love time spent lingering in the kitchen, but when there is so much good cheer to share in this time of year, I’d rather be in the mix. These rosemary sea-salt walnuts are the answer. They’re effortless to make and they’re absolutely delicious. Let me be clear. I mean really, really delicious. I’m so sure you’re going to love them that I’m wishing that I could see your face when you taste your first one. I know I’m talking big over here, but trust me, I’m walking the walk too.
So just to summarize: They taste fantastic and you could make them with your eyes closed. Perfect, non?
If I haven’t sold you on them yet, they also make the perfect nibble for a cocktail party. If you show up with these, your friends will totally think you’re rad. Packed into a jar with a crafty tag, they also serve as a cute hostess gift. And for our 11-hour drive north in a few days, they’re going to make sophisticated road-trip food. So, if you’re asking yourself what you can bring to your next holiday party (that will consequently make you look like a genius in the kitchen), the answer is these rosemary sea-salt walnuts.
Rosemary Sea-Salt Walnuts Recipe
Ingredients
- 1.5 tbsp unsalted butter
- 2 tbsp, finely chopped fresh rosemary
- 1 tsp fresh ground black pepper
- 3/4 tsp sea salt
- 2 cups California walnuts
Preheat oven to 300°F (150°C).
Melt butter in a pan; stir in rosemary, pepper and salt. Add walnuts and stir well until mixture evenly coats walnuts. Make sure they’re coated evenly to prevent some from being too salty.
Put to a baking sheet and cook for half an hour, stirring every ten minutes. Before storing in an airtight container Let cool completely .
*If you use salted butter, you will want to cut down the salt by about 1/8 – 1/4 tsp.
Note: The best part about this cooking method s that you’re left with a pan with the remaining rosemary flavoured butter. I’d like to suggest that you cook some greens and/or fried eggs in there and then top it with a few of those walnut crumbles. You will not regret it.