Toasted Walnuts & Rosemary

December 17, 2009

Continuing with our Parsley, Sage, Rosemary & Thyme theme here’s a warming and fragrant holiday treat that you can appreciate well before your first handful!

Toasted Rosemary Walnuts


  • 3 cups Walnuts
  • Olive oil
  • fresh/dried Rosemary
  • Kosher Salt


Preheat oven to 350 degrees.

Spread several cups of nuts on a baking sheet.

Add olive oil, chopped fresh rosemary (or dried if that’s what you have) and kosher salt to taste.

Toss with your hands and spread everything out evenly.

Some people add a bit of sugar and pepper as well.

Bake until the nuts are browned and toasted, stirring occasionally, about 20 minutes.

Let cool on the baking sheet. Then toss them in a pretty bowl and serve!

Can store in an air tight container for up to 10 days at room temperature.


-The Geese at The Goose


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