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Toasted Walnuts with Tart Cherries and Rosemary

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Friday, 22 February 2013
List of viewable recipes from "Salty Snacks" by Cynthia Nims

Reprinted with permission from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. 

Makes about 3 cups

  • 2 1/2 cups walnut halves
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons finely minced fresh rosemary
  • 1 teaspoon kosher salt or flaky or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup dried tart cherries

Image
Photo by Jennifer Martiné.
Preheat the oven to 350°F.

Put the walnuts in a medium bowl and drizzle the butter over, tossing well to evenly coat the nuts. Add the rosemary, salt, and pepper and toss well to evenly mix. Spread the nuts out on a rimmed baking sheet. Bake until the nuts smell toasty and are just lightly browned, 12 to 14 minutes, stirring a few times to ensure even cooking.

Transfer the nuts to a bowl (it can be the same one they were first mixed in), add the dried cherries, and toss to mix. Let cool, then transfer to a serving bowl or store in an airtight container for up to 5 days.

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Last Updated ( Tuesday, 02 April 2013 )
 
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