Author Notes: This is Not my recipe. It is from the late Laurie Colwin , novelist and food writer, whose columns appeared in Gourmet magazine in the ’80s. The recipe was also published in the book MORE HOME COOKING, a posthumous collection of some of her columns.
I am submitting it here as it ought to be seen by those not familiar with her work, and because I think it is the single best thing anyone can do with a walnut. It can be easily doubled or tripled, and as Laurie says,”The trick about this recipe is that you can never make enough”.
These walnuts can be used as a nibble with drinks, or as an after dinner savory, or as a snack. A jar of them is always a much appreciated gift, and no one believes how easy they are to make. —jamcook
Makes: 2 cups
Ingredients
-
2
cups Large unbroken walnut halves
-
2 1/2
tablespoons unsalted butter
-
1
teaspoon salt
-
1/2
teaspoon cayenne pepper
-
2
teaspoons dried crumbled rosemary
Directions
- Melt the butter with the rosemary , salt and cayenne and pour over the walnuts, tossing to coat them.
- Bake the nuts on a parchment lined baking sheet at 350 degrees for 10 minutes
- That’s It !
