Saturday, December 3, 2016

Rosemary Walnuts

I am in Winnetka today, at the Winnetka - Northfield Library on Oak Street in Winnetka, doing a program called Holiday Decorating with Marcy.  It discusses making decorations and gifts with herbs.  We are going to make wrapping paper, gift tags as well as some herbal gifts.

One of the items I am recommending making is a soup wreath.  I give step-by-step instructions for making this wreath of fresh herbs for soup here, with a recipe.

Here is an extra I am including for those who take the class and for those who cannot take it.

Rosemary Walnuts
I had to start with something edible, because tastes are always linked to the holidays.  This recipe is a twist on sugared nuts, giving you a savory recipe instead.
1 pound shelled walnuts
2 Tbls. of olive oil
2 Tbls. butter, melted
3 Tbls. minced fresh rosemary leaves
2 tsp. paprika
½ to 1 tsp.  salt or a salt substitute

Preheat oven to 325 degrees.  Place all ingredients in a bowl and toss to mix.  Spread on a baking sheet large enough to hold the nuts in a single layer.  Bake for 20 to 25 minutes, stirring once or twice or until the nuts are golden but not browned and the scent of rosemary fills the room.  Remove and cool.  May be eaten when warm or stored in an airtight container for up to 2 weeks.  Makes 2 cups.

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