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
- 2 cups walnut halves
- Cooking spray
- 2 teaspoons dried rosemary, crushed
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon cayenne pepper
- Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet.
- Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container. Yield: 2 cups.
Originally published as Rosemary Walnuts in Taste of Home February/March 2012, p44
Reviews for Rosemary Walnuts
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Reviewed Jun. 19, 2016
"These are wonderful. I cut down the cayenne pepper down a bit. Still has a quick."