As long as I can remember I've hated walnuts. Since they're considered a healthy nut and loaded with antioxidants, I've always wanted to like them, but I could detect their unique icky taste and texture the minute they were in my mouth, even if they were well-hidden.
Until I tried these. My friend, Janice, brought them to our local chapter's yearly “sample night”. She doesn't like walnuts either, but said she loves these. I didn't really believe her, but decided to try them anyway.
They're full of flavor with a little spicy bite, and so crispy they melt in your mouth. I couldn't stop eating them and for days afterward just wanted to get some walnuts so I could make my own batch.
Well I finally tried the recipe and I'm actually munching on them as I type this!
I was reading up on Walnuts and saw this:
A study has suggested that consumption of walnuts increases fat oxidation and reduces carbohydrate oxidation without affecting total consumption, suggesting that walnut consumption may improve the use of body fat in overweight adults.”
Good so far, right? But then I saw this and they lost all credibility:
On October 11, 2006, Science Daily published a report which stated “New research shows that consuming a handful of raw walnuts along with meals high in saturated fat appears to limit the ability of the harmful fat to damage arteries,” and attributed the result to a 2006 article in the Journal of the American College of Cardiology. The lead researcher, Emilio Ros, MD, PhD, was quoted as saying “People would get the wrong message if they think that they can continue eating unhealthy fats provided they add walnuts to their meals.” Funding for the study was provided by the California Walnut Commission, an industry marketing agency.” (Source)
When will the saturated fat bashing stop?! (Read more here: Healthy Fats and Oils – Learn the Truth!) Oh well, I do know that walnuts are reeeally good for their antioxidant and anti-inflammatory benefits anyway.
Here's the recipe, and feel free to use extra butter. 😉
Crispy Rosemary Walnuts
Yield 4 cups
These walnuts make a great any time snack; they are full of flavor and have a little spicy bite. Even walnut haters will love the robust flavor. Recipe from Nourishing Traditions by Sally Fallon Morell.
****You will need to start with crispy nuts. See instructions below.
- 4 cups crispy walnuts (find organic raw walnuts here) – By the way, I was out of Walnuts another time and tried this recipe with pecans and they were… To. Die. For.
- 4 Tablespoons butter (pastured butter is best)
- 2-3 Tablespoons dried rosemary – chopped small
- 2 teaspoons sea salt
- 1/2 – 1 teaspoon cayenne pepper (depends on how spicy you want it – here's the cayenne pepper we use)
Melt butter with rosemary, salt and cayenne pepper. Toss with crispy walnuts (following the instructions below), spread on a cookie sheet (I use parchment paper on my stainless steel cookie sheets), and bake at 350* for 10 minutes or until they're as crispy as you want them – I let them go a little longer, toss and turn them once or twice, and get them out when they're a darker brown. Store in airtight container in the fridge.
To make Crispy Nuts:
Did you make a real food recipe?
Let me know what you think! Or tell me, if you didn't like something, what got you to change your mind about that food?
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