Fresh Rosemary Spiced Walnuts
2 1/2 cups walnut halves
2 tablespoons olive oil
1 1/2 tablespoons fresh rosemary leaves
1 tablespoons granulated sugar
1 1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Place nuts in bowl.
Measure sugar, cumin, salt, pepper and cayenne into small bowl.
In small saucepan over medium heat, warm the olive oil. Add the rosemary to warm oil and stir until aromatic, just a minute. Pour the seasoned oil over the nuts and toss. Add spice mixture and stir to coat walnuts evenly.
Line a baking sheet with foil. Place nuts on baking sheet and bake in 300 degree oven until toasted, about 20 minutes. Either serve warm or allow to cool completely before storing in an airtight container.
This recipe is adapted from a Williams-Sonoma recipe.