If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is Not my recipe. It is from the late Laurie Colwin , novelist and food writer, whose columns appeared in Gourmet magazine in the '80s. The recipe was also published in the book MORE HOME COOKING, a posthumous collection of some of her columns.
I am submitting it here as it ought to be seen by those not familiar with her work, and because I think it is the single best thing anyone can do with a walnut. It can be easily doubled or tripled, and as Laurie says,"The trick about this recipe is that you can never make enough".
These walnuts can be used as a nibble with drinks, or as an after dinner savory, or as a snack. A jar of them is always a much appreciated gift, and no one believes how easy they are to make. —jamcook
Makes 2 cups
- 2 cups Large unbroken walnut halves
- 2 1/2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried crumbled rosemary
- Melt the butter with the rosemary , salt and cayenne and pour over the walnuts, tossing to coat them.
- Bake the nuts on a parchment lined baking sheet at 350 degrees for 10 minutes
- That's It !
- This recipe was entered in the contest for Your Best Recipe with Walnuts
It's a little Spanish, a little Italian, and a lot wonderful
Bring some flare to your cookout.
Life's better with snacks.
Organized spice drawer: check.
A better basket.