Recipe: Rosemary Walnuts

By Madeline Wajda
Willow Pond Farm Herbs & Everlastings

1 pound walnut halves
2 Tbls. olive oil
2 Tbls. butter, melted
3 Tbls. fresh rosemary leaves
2 tsp. paprika
1/2 to 1 tsp. salt

Preheat over to 325°F. Place all the ingredients in a bowl and toss to mix. Spread on a baking sheet large enough to hold the nuts in a single layer. Bake for 20-25 minutes, stirring once or twice, or until the nuts are golden but not browned and the scent of rosemary fills the room! Remove and cool. Serve right away or at room temperature. May be stored in an airtight container for up to 2 weeks. Makes 2 cups.

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Open Thu–Sat, 9 am–5 pm, from April 1 until Christmas.

Also open Sunday, noon–5 pm, from April 1 till mid-June, and in November and December.

Willow Pond Farm Herbs & Everlastings
home of the Pennsylvania Lavender Festival, June 18–20, 2010

Tom and Madeline Wajda, proprietors
145 Tract Road, Fairfield, PA 17320 USA
tel/fax: 717-642-6387
e-mail: info@willowpondherbs.com
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