These herb-coated walnuts are delicious as a snack or topping for your favorite salad. Sprinkle them on a creamy soup, if you like.Keep in mind that the walnuts in this recipe will crisp up a bit more as they cool, so be sure not to let them bake too long.
Home » Recipes » Toasted Walnuts with Rosemary and Sage
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons dried rosemary
1/2 teaspoon rubbed sage
1 teaspoon sweet or hot paprika
1/4 teaspoon fine sea salt
3/4 pound walnut halves
Preheat the oven to 300°F. Line a baking sheet with foil.
Heat oil and butter in a large skillet. Once butter is melted, add rosemary, paprika, sage and salt and stir well. Mix in walnuts and toss to coat.
Transfer walnut mixture to the prepared baking sheet and bake, stirring walnuts every 5 minutes or so, until toasted, about 20 minutes. Set aside to cool. Store in an airtight container for up to 1 week.
Per Serving: Serving size: about 2 tablespoons, 180 calories (160 from fat), 18g total fat, 2g saturated fat, 45mg sodium, 4g carbohydrates, (2 g dietary fiber, 1g sugar), 4g protein.
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