Rosemary walnuts or pecans
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 T. oil | ||
| 2 C. walnut or pecan halves | ||
Directions
1 T. rosemary (fresh, chopped) 1½ tsp. Kosher salt Preheat oven to 350° and heat oil on small, flat pan for 2 minutes.
Toss nuts with the salt and rosemary. Pour on pan with heated oil.
Shake pan to coat nuts. Bake 5 minutes. Shake pan and bake another 5 minutes. Cool slightly before serving. Store in airtight container and reheat in 300° oven until warm.