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Rosemary walnuts or pecans

Yield: 2 Cups

Ingredients:

• 2 T. oil
• 2 C. walnut or pecan halves
• 1 T. rosemary (fresh

Instructions:

chopped) 1 1/2 tsp. Kosher salt Preheat oven to 350° and heat oil on small flat pan for 2 minutes. Toss nuts with the salt and rosemary. Pour on pan with heated oil. Shake pan to coat nuts. Bake 5 minutes. Shake pan and bake another 5 minutes. Cool slightly before serving. Store in airtight container and reheat in 300° oven until warm.

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