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Author Notes: Colwin made these every year for Thanksgiving, serving them at the end—we're especially thankful for spicy, herby snacks to sustain any impatient types while they wait for the gravy to be done. Use fresh rosemary if you prefer it to dried, or keep it as Colwin intended. This recipe is adapted slightly from More Home Cooking (Harper Collins, 2000). —Food52
Makes 2 cups
- 2 1/2 tablespoons butter
- 2 teaspoons dried rosemary (crumbled)
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 cups walnuts
- Preheat the oven to 350° F. In a small pan on the stovetop (or in the microwave), melt the butter with rosemary, salt, and cayenne.
- Pour the mixture over walnuts, tossing to coat.
- Bake the nuts on a cookie sheet for 10 minutes.
- This recipe is a Community Pick!