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I affectionately call these ‘Hometown Walnuts.’ These are special walnuts that are so kindly shipped up to Alaska straight from dear friends in my hometown in Northern California. Then, I used olive oil that is also made right in my hometown. There is something wonderful, something just right, about pairing ingredients that come from the same region, the same soil. It’s just meant to be.
The most tempting snacks, to me, are a balance of salty, sweet, and savory with just a hint of heat. The combination of crunchy, salted walnuts with sticky honey and fragrant rosemary is simply addicting. If you have unexpected company, or need to whip up something delicious in a jiffy, these come together quickly and are done in 10-15 minutes.
Honey Rosemary Roasted Walnuts
Wonderfully simple and addicting roasted walnuts. Salty, sweet, savory snacking perfection.
Yields: 3 cups walnuts
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon dried rosemary (or 2 tablespoons fresh rosemary, minced)
- 1/4 teaspoon cayenne
- 1/4 teaspoon pepper
- 1 teaspoon kosher salt (I used coarse)
- 3 cups walnut halves
Preheat oven to 350 degrees.
In a small bowl, whisk together oil, honey, rosemary, cayenne, pepper, and salt. Place the walnuts into a mixing bowl and drizzle the oil and spice mixture over the walnuts. Stir to toss and coat the nuts well.
Spread the walnuts in a single layer on a rimmed baking sheet. Bake for 10-15 minutes, or until fragrant, hot, and golden.
Serve nuts warm or at room temperature. Store in an airtight container.
