I’m the kind of girl who wouldn’t show up to a dinner party (or any type of party, for that matter) empty handed. I’m also the kind of girl who, on a daily basis, makes to do lists so long that I can never get through them. Consequently, when I’m late for a party because I had to finish just one more thing before doing my hair, I’m always wishing that I’d made something simpler (read: less time consuming) to take with me. I’m also always wishing my hair would do that cool thing that it does sometimes. That would also serve to solve my punctuality problem. But since my hair doesn’t always cooperate, I must rely on quick & easy food gifts.
You know that I love time spent lingering in the kitchen, but when there is so much good cheer to share in this time of year, I’d rather be in the mix. These rosemary sea-salt walnuts are the answer. They’re effortless to make and they’re absolutely delicious. Let me be clear. I mean really, really delicious. I’m so sure you’re going to love them that I’m wishing that I could see your face when you taste your first one. I know I’m talking big over here, but trust me, I’m walking the walk too.
If I haven’t sold you on them yet, they also make the perfect nibble for a cocktail party. If you show up with these, your friends will totally think you’re rad. Packed into a jar with a crafty tag, they also serve as a cute hostess gift. And for our 11-hour drive north in a few days, they’re going to make sophisticated road-trip food. So, if you’re asking yourself what you can bring to your next holiday party (that will consequently make you look like a genius in the kitchen), the answer is these rosemary sea-salt walnuts.
I was provided with some California Walnuts, recipe ideas, and a gift card to cover the cost of the recipe ingredients in exchange for creating this post, but all opinions are 100% mine.
Rosemary Sea-Salt Walnuts (makes 2 cups)
// Ingredients //
1.5 tbsp unsalted butter*
2 tbsp, finely chopped fresh rosemary
1 tsp fresh ground black pepper
3/4 tsp sea salt
2 cups California walnuts
Preheat oven to 300°F (150°C).
Melt butter in a pan; stir in rosemary, pepper and salt. Add walnuts and stir well until mixture evenly coats walnuts. *Make sure they’re coated evenly to prevent some from being too salty.
Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.
*If you use salted butter, you will want to cut down the salt by about 1/8 – 1/4 tsp.
***Note: The best part about this cooking method s that you’re left with a pan with the remaining rosemary flavoured butter. I’d like to suggest that you cook some greens and/or fried eggs in there and then top it with a few of those walnut crumbles. You will not regret it.