The Secret Recipe Club, Snacks & California!
Rosemary & Smoked Sea Salt Roasted Walnuts
It’s that time again, after a break of a month, I am back with my BIG reveal recipe for The Secret Recipe Club! This month as part of Group C, my “secret” blog partner was Chelsy from Mangia Blog. Chelsy is a 20-something Texas gal living the healthy life……with a serious sweet tooth. Mangia Blog is where she shares all of her food-related things…and more. You can expect to find healthy recipes (many of them gluten-free), as well as indulgent meals and sweet treats…..as balance is essential to her. And, she does have some SERIOUSLY good SWEET recipes too! I was very tempted to make her Apple Pie Breakfast Cakes (GF), Espresso Banana Breakfast Bread with Espresso Glaze (GF), Caramel Apple Oatmeal Cookies (GF/V) and her Salted Dark Chocolate Chunk Buckwheat Cookies (GF). But, it was her savoury recipe for Rosemary and Sea Salt Roasted Walnuts that caught my eye, and although the original recipe on Chelsy’s site calls for Californian walnuts, I am lucky enough to have a walnut tree in the garden, so I used my own home-grown walnuts for this recipe.
I whipped these up in a trice one day when my wood burning fire was going and we had friends over for a drink, and they were very much enjoyed. The rosemary was also from my garden, and I DID tweak the recipe slightly and use Malden Smoked Sea Salt, which I adore. We enjoyed these roasted walnuts with our aperitifs and I also served the rest of them with the cheese and salad course too. I plan to make some more of these and use them for salads, they would be absolutely brilliant with a hot chèvre (goat’s cheese) salad. I hope that you will try Chelsy’s recipe, which I have shared below, and please DO pop over to see here, and tell her I sent you! Karen
4 tablespoons walnut oil - I used French Walnut Oil
1/4 cup finely chopped fresh rosemary
2 teaspoons smoked black pepper – I used normal black pepper
1 1/4 teaspoons sea salt – I used Malden Smoked Sea Salt flakes
4 cups walnuts, unsalted
1. Pre-heat oven to 300 F. Line a baking sheet with parchment paper. Pour walnuts into a large mixing bowl.
2. In a small bowl, combine the walnut oil, rosemary, black pepper, and sea salt.
3. Pour the oil mixture over the walnuts and mix well until the walnuts are covered evenly.
4. Pour the walnuts onto the prepared baking sheet.
5. Bake for 30 minutes, stirring every 10 minutes.
6. Allow the walnuts to cool completely before storing them in an airtight container.