Rosemary and Sea Salt Walnuts

Rosemary and Sea Salt Walnuts


"This simple toasted walnut snack recipe is great for entertaining or an on-the-go snack you can enjoy anytime."
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40 m servings 230 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
  2. Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.



These would be good, except the rosemary did not stay "attached" to the nuts and all fell to the bottom. I used dried rosemary instead of fresh and it worked out fine.

These are surprisingly good! I used dried rosemary, regular black pepper and kosher salt. These will make a great appetizer before Christmas Eve dinner.

Yummmmm! I haven't even got to baking these yet and I already can say I love em. I never heard of "smoked" pepper so I just used regular pepper. This was super simple and a nutritious replacemen...

I substituted a tsp of habanero chili powder in place of the black pepper. This was outstanding! Can't stop eating them!