honey rosemary walnuts & pecans
In the fall, as the seasons change, summer herbs start to die. But instead of throwing them out, you can hang them upside down and dry them out.
With last year's rosemary, I ran by fingers down the stems and stored the loose rosemary needles in a mason jar.
If you dry your own herbs, cooking with them feels more special than if you were using store-bought dried herbs.
It will take you back to that season or place you first planted them.
This spring, I’ve been using my jar of dried rosemary (grown in a pot in Brooklyn last summer) to make these honey rosemary roasted nuts.
My favorite nuts to use for this are walnuts or pecans. But if I’m short on walnuts, I'll throw in almonds.
The honey makes it sweet; the cayenne gives them a kick, and the rosemary makes them extra unique.
This cool combo just works.
honey rosemary roasted walnuts & pecans
- 2 tbsp. olive oil
- 2 tbsp. honey
- 1 tbsp. dried rosemary
- ¼ tsp. cayenne pepper
- ¼ tsp. pepper
- 1 tsp. salt
- 2 cups walnuts
- 1-2 cups pecans
Directions:
Mix the oil and honey in a small bowl. In a larger bowl, toss the rest of the ingredients. Drizzle the honey and oil over the nut mix and toss until it is all coated and moist.
Spread on a parchment-lined baking sheet and roast in a 350 degree oven for about 10-15 minutes.
Let cool completely before storing in a jar or airtight container.
These are the perfect afternoon snack.
Or a fun party appetizer.
(warning: these are very addicting)