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.