Spicy Rosemary Walnuts

Ever since I tasted Whole Foods Ginger Orange Almonds during the holidays several years ago, I’ve been searching for a recipe to recreate it.  In the process I stumbled upon this recipe from Williams Sonoma for Spicy Rosemary Nuts.  I made it once as directed and discovered that the walnuts were by far the most delicious prepared this way.  Since then I’ve made several more batches (they are wonderful to take as a hostess gift) and I only use walnuts now.  They are addictive and of course nuts are high in fat but it’s the good fat!!  Everything in moderation.  I recommend using fresh rosemary as the recipe states…I just don’t think dried rosemary would give the same flavor.   Hope you enjoy them too!

Spicy Rosemary Walnuts

2 1/2 cups walnuts
2 Tbs. olive oil
1 1/2 Tbs. chopped fresh rosemary
1 Tbs. sugar
1 1/2 tsp. ground cumin
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Preheat an oven to 300°F.

Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan.

Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely.

Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).

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One Response to Spicy Rosemary Walnuts

  1. Jekyll says:

    These look great, Karen.

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