Nuts for Nibbling

Here is another way to use fresh or dried herbs. These nuts are particularly good served warm from the oven.

Ingredients

1 tbsp (15 ml) Olive oil
1 tbsp (15 ml) butter
1 strip lemon zest
2 tbsp (30 ml) fresh rosemary, finely chopped or 1 tbsp (30 ml) dried rosemary
2 cups (500 ml) walnut halves
1 tsp (5 ml) kosher or sea salt

Directions

Heat oil, butter, lemon zest and rosemary in a large heavy skillet. Add walnuts and salt and toss for about a minute until nuts are evenly coated. Discard lemon zest.

Spread walnuts on a baking sheet in a single layer and toast in a 300 F(150 C) oven for 20 - 30 minutes, stirring occasionally. Check often - the window between perfect golden nuts and burned ones is small. Turn nuts out on a rack lined with paper towel to cool a bit before serving.

TIP: The nuts can be stored in covered jars for a week or two, but you may need to crisp them for a few minutes in the oven before serving.

Comments / Notes:

Recipe from Cottage Life's More Summer Weekends Cookbook by Jane Rodmell, founder of All the Best Fine Foods.

Robert Lamont is the Director of Catering and Retail Operations at All The Best Fine Foods. Robert works closely with Jane Rodmell, the company's President, Executive Chef David Cousins and Mario Totaro, the Pastry Chef to bring All The Best clients the most exciting take out gourmet cuisine in Toronto. All The Best Fine Foods has been a leading gourmet food retailer in Toronto since it's inception over two decades ago. Using the freshest ingredients available and no fake flavourings All The Best is the destination for all your food and entertaining needs.