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Laurie Colwin's Rosemary Walnuts

by:
October 29, 2015
4.7
6 Ratings
Photo by Bobbi Lin
  • Makes 2 cups
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

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Ingredients
  • 2 1/2 tablespoons butter
  • 2 teaspoons dried rosemary (crumbled)
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups walnuts
Directions
  1. 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.
  2. Pour the mixture over walnuts, tossing to coat.
  3. Bake the nuts on a cookie sheet for 10 minutes.
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11 Reviews

Write a Review
jenncc November 6, 2024
Made as directed and while I didn't love them, everyone else seemed to enjoy. I will say I thought they improved after several hours.
Ollie August 30, 2023
These are fantastic. I wanted a savory roasted nut-not one with sugar or syrup or a sweet/savory taste. Excellent!
Juju July 16, 2023
Been making this recipe for 20 years and people beg for the recipe
JenniferFuller October 30, 2021
These are so yummy and great for parties. I used fresh rosemary instead of dried rosemary. I also used one cup pecans and one cup walnuts. You can't go wrong!
Renee T. May 21, 2016
These were good/solid. I typically make the sweet, spicy and salty pecans from Deborah Madison's Vegetarian Cooking for Everyone (p. 90), but this was a nice alternative. And this rosemary walnut recipe does not include sugar like the Madison pecan one. I replaced some of the standard salt with truffle salt and thought the outcome was better than when I only used the standard salt.
MBR November 28, 2015
Worked out great. Added equal amount of pecans w/out increasing other ingredients (prefer lower heat) - just enough zing. Combo was great.
Michele November 26, 2015
I did these and they were burning @ 5mins. Now half are black. I guess my oven runs really hot.
Mona D. November 15, 2015
My friends demand bags of these at Christmas. I replace the cayenne with chipotle powder for spicy, smokey flavor. For the record, this recipe is in Colwin's book, but it originated with Rosalea Murphy of The Pink Adobe in Santa Fe.
Kerry November 5, 2015
what do you mean "serving them at the end?"
Blueplate September 5, 2022
A savory after dessert. Once a staple of multi-course meals.
cynthia November 5, 2015
Better with pecans.