Rosemary Walnuts

January 11, 2012

This was the first time I’d made these party nuts from the Gourmet Cookbook, and they were a big hit at our Christmas party this year! The savory and spicy flavors of rosemary and cayenne make these walnuts irresistible. I kept catching my husband sneaking into the container before the party; fortunately I had made a double batch, so we had plenty to spare! They’re also super easy and fast to make, and they keep for up to 5 days at room temperature if made ahead of time. I don’t really have any tips or insights to share since this recipe is so straightforward… enjoy!

Rosemary walnuts

Makes 2 cups


  • 2 1/2  tablespoons unsalted butter
  • 2  teaspoons dried rosemary, crumbled
  • 1  teaspoon salt
  • 1/2  teaspoon cayenne pepper
  • 2  cups (about 8 ounces) walnut halves


  1. Place a rack in middle of oven and preheat to 350 degrees F.
  2. Melt butter in oven on a baking sheet with sides. Stir in rosemary, salt, and cayenne. Toss walnuts in butter until well coated and spread out into one layer.
  3. Bake for 10 minutes. Serve warm or at room temperature.

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