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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