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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/36968/full/36968/herbed-walnuts/ <br /><br /> <b>Herbed Walnuts</b> <br /> Tuesday, February 3, 2009 | by <br /><br />Makes 1 pound<br /><br />2 Tbs. unsalted butter, melted<br />2 Tbs. toasted walnut oil<br />1 lb. walnut halves<br />5 Tbs. chopped rosemary<br />1 tsp. Hungarian sweet paprika<br />2 tsp. fine sea salt<br />Place butter and walnut oil on a baking sheet. Sprinkle the walnuts in the pan and stir to coat. Spread them out in a single layer. Scatter the rosemary, paprika and salt over the nuts. Bake for 20 minutes in a preheated 325-degree oven, shaking the pan and stirring several times until the nuts are golden brown but not burned. Serve warm or at room temperature.<br />(Rebecca Ets-Hokin)<br /><br />

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