Rosemary and Sea Salt Walnuts

Rosemary and Sea Salt Walnuts

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  California Walnut Board

“This simple toasted walnut snack recipe is great for entertaining or an on-the-go snack you can enjoy anytime.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
  2. Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.

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Reviews (4)

Rate This Recipe
OUR3HOUNDS
3

OUR3HOUNDS

These are surprisingly good! I used dried rosemary, regular black pepper and kosher salt. These will make a great appetizer before Christmas Eve dinner.

Elizabeth
3

Elizabeth

These would be good, except the rosemary did not stay "attached" to the nuts and all fell to the bottom. I used dried rosemary instead of fresh and it worked out fine.

lovetoeat
2

lovetoeat

Yummmmm! I haven't even got to baking these yet and I already can say I love em. I never heard of "smoked" pepper so I just used regular pepper. This was super simple and a nutritious replacement for popcorn. I expect I'll be making these often.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 230 cal
  • 12%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 4.5 g
  • 1%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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