Rosemary Walnuts

Recipe from

Oxmoor House


1/4 cup cold unsalted butter, cut into 4 pieces
2 tablespoons very finely minced fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 cups walnut halves


To make the butter, combine first 4 ingredients in foil-lined jellyroll pan. Bake at 400° until butter melts; remove from oven. Add walnuts; toss to coat. Bake 6 to 9 minutes or until walnuts are lightly toasted, stirring at 3-minute intervals. Let cool. Package in an airtight container.

Bill and Sylvia Varney,

Fredericksburg Herb Farm,

Christmas with Southern Living 1997,

Oxmoor House

January 1997
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