Crispy Rosemary Walnuts
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.
Servings: 4 cups
Ingredients
- ****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
Instructions
- 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:
- Soak nuts overnight with 1 Tablespoon sea salt and enough filtered water to cover them well. Dry in a 150* oven or dehydrator until crispy-licous!