Rosemary walnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | each | Tb butter |
| 1½ | each | Tb olive oil |
| 3 | cups | Shelled walnuts |
| 4 | eaches | Tb chopped fresh rosemary |
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Salt |
Directions
YIELD: 3 CUPS
Melt the butter and oil in a saucepan and add the walnuts and rosemary. Saute until the walnuts are golden brown. Add the cayenne and salt and cook for two more minutes. Take the walnuts and rosemary out with a slotted spoon and drain on kitchen paper. When cool, store in a screw-top jar or cellophane bag; add some fresh sprigs of rosemary. Label and wrap a ribbon around the container. Tie a branch of rosemary in with the bow. Source: The Country Kitchen: Gifts Homemade by Anne Chapman. ISBN: 1-875410-61-9 Typed by Carolyn Shaw 12-94
Submitted By CAROLYN SHAW On 12-18-94