But come to think of it, go ahead and make a double batch, because you’re going to flip again when you see next Wednesday’s post – Pumpkin Buttermilk Pound Cake w/ Caramel Icing and, yep, you guessed it, Rosemary-Roasted Honey Walnuts ………… it’s a fall show stopper, for sure!
|Avocado & Roasted Beet Salad w/ Goat Cheese, Rosemary-Roasted Honey Walnuts & Lemon Poppy Seed Vinaigrette|
|Pumpkin Buttermilk Pound Cake w/ Caramel Icing & Rosemary-Roasted Honey Walnuts|
Rosemary-Roasted Honey Walnuts
1 pound walnuts, roughly chopped (I just purchase the “walnut pieces”)
1 tablespoon finely chopped fresh rosemary
2 teaspoons extra virgin olive oil
2 teaspoons butter
2 tablesoons honey
1 teaspoon sea salt, plus a touch more for finishing
1. Place nuts on large sheet pan that has been lined with foil or parchment paper. Roast for 12 minutes at 325˚ F. – stirring occasionally.
2. Meanwhile, place olive oil, butter, honey and rosemary in a small microwave-safe bowl and heat for 30 seconds to melt butter – this will also infuse the butter/oil mixture with the rosemary flavor.
3. Remove walnuts from oven and add olive oil mixture, stirring well to coat nuts. Return pan to oven and roast for another 10 -12 minutes or until a nice golden brown. Sprinkle with a light scatter of sea salt. Sir well and allow to cool on foil/parchment.
I like to do these ahead of time. Can be stored in an airtight container for up to a week.