Best Savory Rosemary Walnuts Recipes

ROSEMARY WALNUTS

Rosemary Walnuts image

My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. -Renee Ciancio, New Bern, North Carolina

Provided by Taste of Home

Categories Snacks

Time 20m

Yield 2 cups.

Number Of Ingredients 5

Ingredients

2 cups walnut halves
Cooking spray
2 teaspoons dried rosemary, crushed
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper

Steps:

Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

Nutrition Facts : Calories 166 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SWEET, SAVORY & SPICY ROASTED NUTS

Sweet, Savory & Spicy Roasted Nuts image

These Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet! They make a great, quick and easy appetizer or snack... but be warned, they are dangerously delicious!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories Appetizer Entertaining Snack starter

Time 20m

Number Of Ingredients 10

Ingredients

2 ½ Cups Raw, Unsalted Nuts (- any variety or varieties you love! (pecans, walnuts, peanuts, cashews, almonds))
2 TBS Unsalted Butter
2 tsp Pure Maple Syrup
2 heaping TBS Fresh Rosemary (- finely chopped (can substitute 2 1/4 tsp Crushed Dried Rosemary))
1 TBS Light Brown Sugar (- heaping and packed)
1 tsp Cumin
¼ tsp Cayenne Pepper
2 tsp Coarse Sea Salt
scant ¼ tsp Fresh Cracked Black Pepper
Optional for finishing: 1 TBS Turbinado Sugar (Sugar in the Raw) (and/or 2 tsp Flaked Sea Salt (Maldon))

Steps:

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
Melt butter: Melt butter using the stovetop or the microwave (directions below)!(In the Microwave) Place butter in the microwave- safe bowl. Microwave on 50% power for 1 minute. Continue to microwave at 50% power for 10 second increments until just melted. Stir in the rosemary and set aside for 1 minute. Stir in the maple syrup. Set aside.(On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup. Set aside.
Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Stir well and set aside.
Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat. Transfer the seasoned nuts to the prepared baking sheet, arranging them in a single even layer.
Bake: Bake nuts for 10 minutes. Remove and stir, arranging nuts into a single layer. Return nuts to oven and continue to roast for an additional 5-8 minutes, or until they are aromatic and light golden in color (they will get darker upon sitting).
OPTIONAL (for more flavor!): While the nuts are still hot and fresh out of the oven (on the pan), sprinkle the Turbinado sugar and flaked sea salt evenly over the nuts.
Cool: Place the baking sheet on a wire rack and stir the nuts, spreading them back out into an even single layer once. Set aside and allow the nuts to cool on the pan for 15 minutes.
Serve: Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!

Nutrition Facts : Calories 487 kcal, Carbohydrate 23 g, Protein 13 g, Fat 42 g, SaturatedFat 8 g, Cholesterol 12 mg, Sodium 941 mg, Fiber 7 g, Sugar 4 g, TransFat 0.2 g, UnsaturatedFat 32 g, ServingSize 1 serving

SPICY ROSEMARY NUTS

Spicy Rosemary Nuts image

Provided by Giada De Laurentiis

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

Vegetable oil cooking spray
1 large egg white
1/2 teaspoon kosher salt
2 tablespoons maple syrup
1 tablespoon dried rosemary
1/4 teaspoon cayenne pepper
2 cups raw cashew nuts
1 cup raw shelled sunflower seeds

Steps:

Preheat the oven to 350 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated.
Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through. Let cool before serving or storing.

Nutrition Facts : Calories 316 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 9 grams, Sugar 5 grams

SAVORY ROSEMARY WALNUTS

Savory Rosemary Walnuts image

Prepared by Cindy Martel for the December, 2012, meeting.

Provided by Club Recipes @Greatchoices

Categories Nuts

Number Of Ingredients 5

Ingredients

2 tablespoon(s) coconut oil or butter
2 teaspoon(s) dried rosemary (or fresh)
3/4 teaspoon(s) salt
1/2 teaspoon(s) cayenne pepper, ground
2 cup(s) walnuts

Steps:

Combine all ingredients in a bowl except walnuts and mix well. Add walnuts and toss until walnuts are thoroughly coated. Pour mixture onto baking sheet lined with parchment paper.
Bake at 350 for 10 minutes. Cool completely - better next day. Serves great with Pinot Noir wine.