Rosemary Roasted Walnuts
2 1/2 tablespoons extra virgin olive oil
2 teaspoons dried rosemary leaves, crushed
3/4-1 teaspoon fine sea salt
1/4-1/2 teaspoon cayenne pepper
2 cups (1 pound) walnut halves
Preheat oven to 350 degrees. Line a large cookie sheet with aluminum foil. In a small pan, heat oil on low with rosemary, salt and cayenne, stirring until thoroughly mixed. Take a moment to inhale the flavors. Spread the nuts on the baking sheet; pour the olive oil over them and stir to coat. Roast on rack placed in the center of the oven, stirring once or twice, for 10-12 minutes until the nuts are fragrant and toasty. Keep a close eye on them so they do not burn. Let cool, then wrap walnuts in aluminum foil or an airtight container and store for up to 3 days at room temperature or longer in the refrigerator.