Rosemary and Sea Salt Walnuts
(courtesy of California Walnut Board and Commission. Serves 8)
2 tablespoons butter
2 tablespoons fresh rosemary, finely chopped
1 teaspoon smoked black pepper
¾ teaspoon sea salt
2 cups California walnuts
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.
Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.
