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Fresh Rosemary Walnuts

Fresh Rosemary Walnuts
Delicious as an easy appetizer, these also taste great sprinkled on top of salad. Serve this with a nice Pinot Noir. Serve the walnuts in a small bowl or basket with a sprig of fresh rosemary for garnish.

Ingredients:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

1 pound walnut halves

5 Tablespoons finely chopped fresh Rosemary

1 teaspoon paprika

2-1/2 teaspoons finely ground sea salt

¼ teaspoon Cayenne pepper (optional)

Instructions:
Preheat oven to 325º. Place the butter and the olive oil in a large skillet and melt in the oven. Arrange the walnuts in the skillet and stir them to coat with the butter-oil mixture. Spread the coated nuts out in a single layer in the skillet.

Sprinkle the rosemary, paprika, salt and Cayenne pepper evenly over the nuts. Bake for 20 to 25 minutes, stirring and shaking the skillet several times until the nuts are golden brown. Do not bake so long that they burn.

Remove the nuts from the skillet and drain on paper towel. Serve at room temperature in a decorative bowl or basket. Garnish with fresh springs of Rosemary or Sage. This appetizer pairs well with fresh fruit and a California Pinot Noir.

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