Brickbottom Open Studios

Spicy Rosemary Nuts

by Joan White

  • 2 ½ Tbs. unsalted butter
  • 2 tsp. crumbled dried rosemary
  • 1 tsp. sea salt
  • ½ tsp. or more New Mexican chili powder or ground cayenne pepper
  • 2 cups of raw pecan or walnut halves
  1. Preheat oven to 350°F. In a small saucepan melt butter with crumbled rosemary, chili powder and salt.
  2. Arrange nuts on a rimmed cookie sheet or roasting pan. Pour butter mixture over nuts and toss to distribute evenly (I line the pan with parchment paper to make cleanup easier).
  3. Bake for 10 minutes or more until lightly browned – I toss nuts at least once during the bake to make sure they cook evenly.

HINT: You can never make too much of these, so double the recipe!