Rosemary Walnuts

Appetizer

This recipe has a long history. It is often made with butter rather than olive oil, which version is sometimes attributed to The Pink Adobe Cookbook.

Ingredients/Shopping List
• 2 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons crumbled dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon fine-ground cayenne pepper
• 2 cups walnut halves (shelled and cleaned)

Directions

Preheat oven to 350°F. Reserve the walnut halves, and mix the rest together. Toss the mixture with the nuts to coat well. Roast for tin minutes on a baking sheet.