Because we’re friends, I’m giving you a little warning ...................................... if you’re making these yummy nuts for a salad or to sprinkle on top of a cake, DON”T leave them sitting out on the counter, once they’re cooled.
They’re so beautifully tempting in appearance that everyone who walks by is sure to swipe just a little morsel. Or at least that’s what they think; "Just a little taste .............." Oh yeah, right, one bite and they’ll stop in their tracks and, if you're peeking, you'll see an "Oh my!" look on their face! You see, these golden, sweet and salty nuts are quite addictive and before you know it .............. well, let’s just say your salad or cake might just be sadly sans walnuts! Of course, I’m not blaming anybody or anything like that...............
Don’t let the rosemary fool you. It’s quite subtle, just adding a bit of delicious mysterious flavor. They make a fabulous snack or appetizer nibble, yet they’re so delightful in both sweet and savory dishes alike. Go ahead, make a batch for snacking this weekend .................. but be sure to hide a little stash of them because you’re going to love my Avocado & Roasted Beet Salad w/ Goat Cheese, Rosemary-Honey Roasted Walnuts & Lemon Poppy Seed Vinaigrette (Monday’s recipe).
But come to think of it, go ahead and make a double batch, because you’re going to flip again when you see next Wednesday’s post - Pumpkin Buttermilk Pound Cake w/ Caramel Icing and, yep, you guessed it, Rosemary-Roasted Honey Walnuts ............ it’s a fall show stopper, for sure!
|Avocado & Roasted Beet Salad w/ Goat Cheese, Rosemary-Roasted Honey Walnuts & Lemon Poppy Seed Vinaigrette|
|Pumpkin Buttermilk Pound Cake w/ Caramel Icing & Rosemary-Roasted Honey Walnuts|
1 pound walnuts, roughly chopped (I just purchase the "walnut pieces")
1 tablespoon finely chopped fresh rosemary
2 teaspoons extra virgin olive oil
2 teaspoons butter
2 tablesoons honey
1 teaspoon sea salt, plus a touch more for finishing
1. Place nuts on large sheet pan that has been lined with foil or parchment paper. Roast for 12 minutes at 325˚ F. - stirring occasionally.
2. Meanwhile, place olive oil, butter, honey and rosemary in a small microwave-safe bowl and heat for 30 seconds to melt butter - this will also infuse the butter/oil mixture with the rosemary flavor.
3. Remove walnuts from oven and add olive oil mixture, stirring well to coat nuts. Return pan to oven and roast for another 10 -12 minutes or until a nice golden brown. Sprinkle with a light scatter of sea salt. Sir well and allow to cool on foil/parchment.
I like to do these ahead of time. Can be stored in an airtight container for up to a week.