Rosemary Walnuts

dsc_1511RECIPE #333, DAY #521


ORIGINAL RECIPE: “Rosemary Walnuts” from Sally Fallon’s Nourishing Traditions*

TIMING: 15 minutes


TOOLS: A sheet pan and a very small sauce pan

COOK TYPE: Oven and a little stovetop

HEALTH: I made these as a low-carb hors d’ouevre option for some of my Thanksgiving guests. They are high in protein and contain what are sometimes termed “good fats.” With herbs, even better. They do contain some butter, though, as well as salt. Still, a great snack in moderation.

dsc_1509EXPERIENCE: I’ve made these before, which is why I thought of them when thinking of a little snacky bit to tide people over as they waited for Thanksgiving feast. They were popular and went really well with pre-dinner beers and cocktails. My favorite right now is a New York Whisky Sour made with honey.

NOTES: These are rich, salty, and addictive. That’s all.

You can make these with dry or fresh rosemary. The dry rosemary will keep better. I would mince (or even powder) either one, because who wants to eat whole rosemary twigs?


  1. Preheat oven to 350F.
  2. In a very small sauce pan over low heat, melt 2 tablespoons unsalted butter with 2 tablespoons minced rosemary, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper.
  3. On a baking sheet, toss 2 generous cups walnuts with the butter mixture. Bake for 10 minutes, until aromatic and toasty brown, but not burnt. Serve warm or cool then store sealed.


Serve with pre-dinner beer and cocktails, as well as some sort of chip and dip. A cheese ball would fit the bill.

*Recipe changed from the original.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s