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Herbed Walnuts
Makes 1 pound
2 Tbs. unsalted butter, melted
2 Tbs. toasted walnut oil
1 lb. walnut halves
5 Tbs. chopped rosemary
1 tsp. Hungarian sweet paprika
2 tsp. fine sea salt
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.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
2 Tbs. unsalted butter, melted
2 Tbs. toasted walnut oil
1 lb. walnut halves
5 Tbs. chopped rosemary
1 tsp. Hungarian sweet paprika
2 tsp. fine sea salt
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.
(Rebecca Ets-Hokin)
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