To tell the truth, I can't recall where this recipe came from. It's been a regular in my holiday baking, though, for many years. Between Thanksgiving and New Year's, I hand these out to almost everybody—even the mailman's been known to find a batch in the mailbox!
I moved from a big city as a bride. My husband soon persuaded me to enter baked goods at our county fair—now, our son, 8, is my cookie tester, and our daughter, 6, is the egg beater.
"I tend to make these only for special occasions, such as holidays, because I cannot keep my husband and son (and myself!) away from them. They never last long, so you might want to make a double batch. —Polly Hall, Rockford, Michigan
“These seasoned nuts are so good, it’s hard to stop eating them,” reports Jean Voan of Shepherd, Texas. “I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch anytime.” TIP: Package a batch in a festive tin to give as a hostess gift.
My Aunt Mary started making this recipe years ago, and each time we visited her she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save one for yourself. —Renee Ciancio, New Bern, North Carolina
We like to adventure out into the Selquirk mountain range surrounding our family cabin. These nuts never tasted better than when we enjoyed them together at the peak of an amazing hike. Almonds are extremely nutritious, and, when dressed up with a wonderful blend of spices, they go from ordinary to awesome! —Gina Myers, Spokane, Washington