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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!
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| Avocado & Roasted Beet Salad w/ Goat Cheese, Rosemary-Roasted Honey Walnuts & Lemon Poppy Seed Vinaigrette |
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| Pumpkin Buttermilk Pound Cake w/ Caramel Icing & Rosemary-Roasted Honey Walnuts |
Rosemary-Roasted Honey Walnuts
Ingredients:
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
Instructions:
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.
Notes:
I like to do these ahead of time. Can be stored in an airtight container for up to a week.
overtimecook.com says
These look absolutely delicious- I love roasting my own nuts!
GLENDA CHILDERS says
Ah ... and now I have met the lovely Chris who does the cooking and her lovely husband, Scott, who takes the photos. What a darling couple.
Thank you, Chris, for taking time out of your busy schedule to sneak in a quick visit. You were wonders for my soul.
I am praying for your trip.
Fondly,
Glenda
Lois Christensen says
That looks AMAZING! Need to try this recipe! Thanks for posting!
Inside a British Mum's Kitchen says
Wonderful nuts - and as for that pound cake - I'm drooling :))
Mary x
Kim Garceau says
This is an awesome recipe Chris. I'm totally the kind of gall who would nibble on the little nuts a couple of times! I'm so looking forward to see this beautiful salad recipe too!
The Mom Chef says
Boy, your household sounds so much like mine. I don't leave anything that I want to keep laying out. In fact, many times I'll hide stuff that I definitely don't want eaten as a meal (bags of chips, pretzels and nuts fall in that category).
I adore honey roasted nuts of any kind. Upping the flavor with rosemary sounds fantastic.
Do I really have to wait for that Pumpkin Buttermilk Pound Cake?????
Catherine says
Dear Chris, I know what you mean. I has full of sticky fingers...just a little taste here...and before you know it, it's all gone!! But I take that as a compliment. These roasted walnuts sound wonderful and I love rosemary. Blessings my dear, your friend, Catherine xo
Claire @ Claire K Creations says
Yum Chris!
I made maple coated walnuts for Christmas presents ones. I swear I had to re-make them at least 3 times because I kept eating them all!
Dining Alone says
These would never make it to a salad or anywhere else in my house, they would just be eaten 🙂 They look amazing.
Munatycooking says
Delicious and can enhance the flavor of cakes and cookies too. Thanks for sharing 🙂
Carol @ Always Thyme to Cook says
Those look totally addicting. On their own but especially in that salad. Fantastic!
The Café Sucré Farine says
Thanks Angie! Oh, and you will LOVE this cake, you could probably use Hokkaido in place of the pumpkin too!
Angie's Recipes says
o boy...these walnuts are driving me nuts! The cake looks super duper tempting.
p.s You can use butternut squash instead of Hokkaido for the soup.
Foodycat says
I love nuts like this for snacking! The rosemary sounds so good.
Karen (Back Road Journal) says
What a tease...I'll have the walnuts ready for your next recipes.
Hovkonditorn says
I believe you that they are addictive! They look so delicious!
Mary Hirsch says
How long do I have to wait for the Pumpkin Buttermilk Pound Cake w/ Caramel Icing & Rosemary-Roasted HoneyWalnuts? That looks amazing. I've always made my sugared walnuts from recipes in the Colorado Cache cookbooks but they seem bland compared to yours.
Balvinder Ubi says
We eat walnuts like crazy and my family would love it I make this.
Rosita Vargas says
Luce muy delicioso y tentador me encanta,abrazos hugs,hugs.
Gloria says
delicious so delicious:))
Happier Than a Pig in Mud says
Ok, I'm not even gonna say I'll have "just a nibble"... wish I had a huge handful! Love that you used walnuts, they seem to take second stage to pecans most of the time and I love them:@)
Sandra Lee says
Oh my word look at that cake!!!! You know how I adore pound cakes and the Walnuts really seal the deal.
Patti says
Another recipe I just MUST pin. These look delicious. I will definitely be making them. I am a nut and seed gal, so these are right up my snacking alley, just as are the sweet and salty roasted pepitas your posted a few months ago.
Thanks for sharing,
Patti
Laura (Tutti Dolci) says
These walnuts look amazing (and dangerously addciting, to be sure!).
Jennifer @ Peanut Butter and Peppers says
Oh my gosh the walnuts sound fabulous! The cake, oh the cake looks out of this world! I can't wait for the recipe. Have a wonderful weekend!!