Rosemary and Sea Salt Walnuts

Rosemary and Sea Salt Walnuts

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"This simple toasted walnut snack recipe is great for entertaining or an on-the-go snack you can enjoy anytime."
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Ingredients

40 m servings 230 cals
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Original recipe yields 8 servings

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Nutrition

  • 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.

Directions

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  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.

Reviews

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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!