Crispy Rosemary Walnuts
These walnuts make a great anytime snack, they are full of flavor and have a little spicy bite. Even walnut haters will love the robust flavor. Recipe shared with permission from Nourishing Traditions by Sally Fallon Morell. (With my recipe tweaks.)
Servings: 4 cups
Ingredients
- ****You will need to start with crispy walnuts. 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 also to. die. for.
- 4 Tablespoons butter
- 2-3 Tablespoons fresh or dried rosemary – chopped small
- 2 teaspoons sea salt
- 1/2 – 1 teaspoon cayenne pepper , how much depends on how spicy you want it – here's the cayenne pepper we use
Instructions
- Melt butter with rosemary, salt and cayenne pepper. Toss with crispy walnuts, spread on a cookie sheet (I use parchment paper on my stainless steel cookie sheets).
- Bake at 350* for about 40-50 minutes, turning them once or twice, and get them out when they're a darker brown and nice and crispy. Be careful not to let them burn. They may take less time in your oven so test it out the first time! Store in an airtight container.
Notes
To make Crispy Nuts:
Soak raw nuts overnight with 1 Tablespoon sea salt and enough filtered water to cover them well. Normally you'd dry in a 150* oven or dehydrator until crispy-licous (to retain enzymes), but for this recipe I just do them faster for 15 minutes at 350* since that's what I cook them at after tossing with the other ingredients.
To retain nutrients you *could* also do the last step in the lower-temp oven or dehydrator, I'm usually too impatient though!