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Nutrition Facts
Serving Size 1 (85g) Recipe makes 8 servings
Calories 546
Calories from Fat 490		(89%)
Amount Per Serving		%DV
	Total Fat 54.5g	83%
	Saturated Fat 5.4g	27%
	Monounsaturated Fat 11.5g
	Polyunsaturated Fat 35.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 874mg		36%
Potassium 335mg		9%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 5.2g	20%
	Sugars 3.5g
Protein 11.2g		22%
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Roasted Rosemary Walnuts

Recipe #373667 | 25 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sidney
May 22, 2009

I found this on ChowHound and posted it for RecipeZaar's conversion tools. "Nuts and booze are a tried-and-true combination for any happy hour or cocktail party. Here the addition of rosemary and black pepper classes up the combo without getting too fussy. These nuts will last up to 10 days when stored in an airtight container at room temperature."

SERVES 8 -10 , 5 cups (change servings and units)

Ingredients

5 cups walnuts
1/4 cup olive oil
1/4 cup fresh rosemary, coarsely chopped
4 teaspoons kosher salt
1 tablespoon granulated sugar
2 teaspoons fresh ground black pepper

Directions

1
Heat the oven to 350°F and arrange a rack in the middle.
2
Place nuts on a baking sheet. Add remaining ingredients and mix with your hands to evenly coat.
3
Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes.
4
Let cool on the baking sheet, transfer to a bowl, and serve.