Outrageously addictive rosemary walnuts

Salty, spicy, sweet and crunchy.  Rich, earthy flavors of walnuts and rosemary.  And the total inability to stop eating these nuts, which make a great snack and are delicious with red wine and ruby or tawny port.

I make versions of these nuts from time to time, each one different from the last.  I think these are by far the best in terms of flavor and texture.  You'll want to store them in a single layer because I've found they're slighty tacky even after having cured for 2 hours at room temperature, but I think they'll get a little crunchier if I let them sit a bit more.

That is, if I can keep my hands off them.

 

 

Outrageously Addictive Rosemary Walnuts

     You might want to make a double batch...

2 cups walnut halves and pieces
1/2 cup brown sugar
2 Tbs. water
1 Tbs. olive oil
2 Tbs. dried rosemary
2 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper or foil (if using foil, oil well).  Combine all ingredients in a bowl, stirring well to coat.  Spread mixture evenly on lined baking sheet, separating nuts where possible.  Bake for 20 to 25 minutes, stirring from time to time, which helps the coating to accumulate.  Cool completely and store airtight.  Makes about 2 cups.