- 3 tablespoons salted butter
- 2 sprigs fresh rosemary, 1 chopped into small pieces; other left whole on stem, set aside.
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 teaspoon mustard powder or 1 tablespoon Dijon mustard
- 2 cups walnut halves or pieces
Melt butter and place in a bowl. Stir in chopped rosemary, salt, cayenne pepper and mustard powder. Add walnut halves and toss to coat.
Place nuts with rosemary sprig on a baking sheet lined with parchment paper. Roast coated nuts and rosemary stem for 12 minutes then use a spoon to lightly toss nuts around on sheet to re-coat.
Return to oven for an additional 5–8 minutes, or until fully toasted. Take from oven and let cool. Rub rosemary sprig to loosen leaves and mix with nuts. Discard rosemary stem.
Variation: Add 1 to 2 tablespoons of hemp hearts to butter mixture for a healthy boost
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