Roasted Rosemary Walnuts Recipe
By
Amy Wisniewski
Nuts and booze are a tried-and-true combination for any happy hour or cocktail party. Here the addition of rosemary and black pepper classes up the combo without getting too fussy.
Game plan: These nuts will last up to 10 days stored in an airtight container at room temperature.
This recipe was featured as part of both our Academy Awards Cocktail Party menu and our Bar Snacks photo gallery.
INGREDIENTS
- 5 cups walnuts
- 1/4 cup olive oil
- 1/4 cup fresh rosemary, coarsely chopped
- 4 teaspoons kosher salt
- 1 tablespoon granulated sugar
- 2 teaspoons freshly ground black pepper
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the middle.
- Place nuts on a baking sheet. Add remaining ingredients and mix with your hands to evenly coat.
- Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes. Let cool on the baking sheet, transfer to a bowl, and serve.
I can't wait to make these! I will take the suggestion of using less salt for sure. I wonder if they would freeze if not used in the time frame- most nuts freeze well....
I agree with tgronniger's recommendation.
I'm a salt fiend - I complain that most potato chips need more salt, but even I thought these were too salty (and I used kosher salt).
@allisonwgray: Mine were way too salty too, and I used kosher salt. I think next time I'll start out with half the salt and add to taste after roasting.
Have not made this yet, but was looking for a recipe. My step sister makes a similar mix with cashews... YUMMM!
mmm rosemary roasted nuts are the best!! I usually use pecans and add cumin and cayenne for heat and then add them on top of my string beans with cider vinaigrette. A killer combo for the holidays!
http://www.biggirlssmallkitchen.com/2008/12/cooking-for-others-holiday-parties-for.html
Costco has something similar with pecans and craisins, so I substituted pecans and added craisins and it turned out fantastic! Even better than what I got at Costco.
Holy moly these are awesome. I made with some mixed raw nuts and it came out excellent! These will definitely become part of my regular party repertoire. I may need to make a fresh batch before the weekend though, if I keep eating them at this rate.
@allisonwgray: Almost definitely. The regular table salt is definitely more "salty." Somewhere kicking around here are the ratios of by how much if you want to substitute...
I made these for a party, and they came out way too salty. 4 teaspoons seems like a lot of salt. Has anyone else had this problem? Is it because I used regular table salt instead of kosher salt?
I make something very similar with the addition of 1/2tsp to 1 tsp cayenne for a little heat. Love 'em
@carol land: I used pecans, cashews, and almonds, and it was very good. I served them to two sets of guests and both times they got great reviews!
I also love walnuts with cranberry flavor, I add it to salads with spinach and pears and it's so good.
http://www.spooninandforkin.com/
i get amazing mixed nuts with rosemary at barnyard in alphabet city. but they are $$ , thanks for the recipe! i will be making my own!
has anyone ever used pecans?
Re: lacoquina, that sounds awesome!
Wonderful. I do a version of this substituting coconut oil for the olive oil, and agave nectar and/or brown rice syrup for the sugar.
These are also amazingly good on top of green beans braised in the zest and juice of one fresh orange. Start by sauteeing a chopped shallot and a couple cloves of garlic in a teaspoon of coconut oil, toss in the green beans and about a tablespoon of nut flour....+READ
Wonderful. I do a version of this substituting coconut oil for the olive oil, and agave nectar and/or brown rice syrup for the sugar.
These are also amazingly good on top of green beans braised in the zest and juice of one fresh orange. Start by sauteeing a chopped shallot and a couple cloves of garlic in a teaspoon of coconut oil, toss in the green beans and about a tablespoon of nut flour. Then add the beans and the orange zest and juice. Cook about 5 minutes with cover on, then about 5 with cover off. Serve with the rosemary walnuts on top. Amazingly good.-COLLAPSE