Rosemary Walnuts               

 tags (edit): @Vogel @Try Soon! Easy Appetizers  

 

This recipe first surfaced in The Pink Adobe Cookbook, a 1980s collection from a Santa Fe restaurant of the same name. It became a kind of signature for the late Laurie Colwin, a novelist and passionate cook who had a nose for a great recipe and brought this one to a much wider audience in one of her columns for Gourmet magazine. These nuts are just Laurie's kind of food: intensely flavorful, straightforward, and easy as pie -- easier, actually.

Ingredients

2 1/2 tablespoon Unsalted Butter
2 teaspoon Dried Rosemary Crumbled
1 teaspoon Sea Salt
1/2 teaspoon Cayenne Pepper
2 ounce Walnut Halves


 

Instructions
 1. Place a rack in the center of the oven and preheat to 350 degrees.

2. Melt the butter in a rimmed baking sheet and add the rosemary, salt, and cayenne. Mix well. Add the walnuts, toss, and bake in a single layer for 10 minutes. Serve warm or at room temperature (these nuts taste best warm. Reheat them in the oven briefly before serving.)

The nuts will keep for 3 days at room temperature.





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Yields: 2 Servings
     BEST AMERICAN RECIPES 2005-2006, page 4

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