Toasted Walnuts with Rosemary
Author: Celia Spivack
Recipe type: Snack, Gifts, Vegetarian
Yield: 4 cups
Whether you are serving these as a snack, with drinks or using them to dress up a salad or sautéed vegetables, you will enjoy the earthy, resinous flavor of the rosemary and the salty-sweet-spicy combination of salt, sugar, and black pepper. They are delicious warm, but if you are packaging them, make sure they are completely cool. They also make a nice hostess or holiday gift. Do not substitute table salt for the kosher salt. The larger crystals of the kosher salt not only add a nice texture and crunch of salt in some bites, but the same volume of table salt has twice the saltiness of kosher salt. You can use any of the larger-grained sea salts. You can make the dried ground rosemary by stripping fresh rosemary needles from their stems and leaving them to dry on a sheet of parchment paper for a day or two. Grind them in a blender or electric coffee grinder. If you do not have ground rosemary, you can substitute 3 tablespoons of chopped, fresh rosemary needles.
- 4 cups (1 pound) walnut halves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dried ground rosemary needles
- 2 teaspoons kosher salt
- 1 tablespoon granulated sugar
- 2 teaspoons coarsely ground fresh black pepper
- Heat the oven to 350°F.
- In a medium bowl, mix the rosemary, salt, sugar, and pepper. Add the nuts, drizzle in the oil and gently mix all of the ingredients until the nuts are evenly coated with the oil and the seasonings. Transfer to a baking sheet lined with a non-stick silicone liner such as Silpat or aluminum foil. Bake on the middle rack of the oven, stirring occasionally until the nuts are golden and toasted, about 15 minutes. Cool the nuts in the pan on a cooling rack. When the nuts are cool, transfer to a serving bowl or an airtight container. These will keep for 2 weeks at room temperature.