Best Rosemary Walnuts Recipes

ROSEMARY WALNUTS

Steps:

• Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

WARM GOAT CHEESE TOASTS WITH ROSEMARY, WALNUTS, AND HONEY

Steps:

• Preheat oven to 350°F. Cut eighteen 1/4-inch diagonal slices from baguette. Spread goat cheese on each slice. Arrange in single layer on rimmed baking sheet. Bake until edges are slightly golden and cheese softens, about 10 minutes. Set aside on sheet. Heat honey in small saucepan over medium heat until warm, about 2 minutes. Sprinkle toasts with walnuts, then rosemary. Drizzle with honey and serve.

CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS

Steps:

• Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
• Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
• Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.

ROSEMARY AND GOAT CHEESE CROSTINI WITH WALNUTS AND HONEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place baguette slices on a baking sheet. Spread a thin layer of goat cheese over slices. Sprinkle rosemary on top.
• Bake in preheated oven until crispy at the edges, about 10 minutes.
• Toast walnuts in a skillet over medium heat, stirring constantly, about 5 minutes.
• Sprinkle walnuts on top of baguette slices; drizzle lightly with honey.

PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER

Steps:

• Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
• Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
• Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
• In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
• Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
• Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
• Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
• Enjoy them! They are a treat.

POLENTA TRIANGLES WITH ROSEMARY AND WALNUTS

Steps:

• Butter 9-inch-diameter glass pie dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped walnuts and rosemary. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
• Line baking sheet with foil. Cut polenta into 8 wedges. Transfer wedges, bottom side up, to prepared sheet. Dot wedges with 1 1/2 tablespoons butter. Place 1 walnut half in center of each wedge. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 350?F. Bake polenta until heated through, about 12 minutes.

ROSEMARY AND THYME WALNUTS

Steps:

• Heat oven to 350°F. In a bowl, whisk 5 teaspoons olive oil with 5 teaspoons pure maple syrup and 1/4 teaspoon cayenne pepper. Stir in 1 tablespoon chopped fresh rosemary and 2 teaspoons chopped fresh thyme. Add 2 cups walnut halves; toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with 1 teaspoon chopped fresh thyme and 1/4 teaspoon kosher salt. Cool completely.

ROSEMARY WALNUTS

Steps:

• Melt butter in a large skillet over medium heat. Add rosemary and chipotle powder. Cook, stirring, 15 seconds. Add walnuts, salt, sugar, water, and Worcestershire sauce. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.

PECORINO WITH HONEY, ROSEMARY, AND WALNUTS

Steps:

• Steep the rosemary in the olive oil for 2 hours. Strain and discard the rosemary. Whisk the olive oil and honey in a mixing bowl until thoroughly combined.
• Arrange the Pecorino on a serving platter and drizzle with the honey and olive oil mixture.
• Top with the black pepper and walnuts and serve.

CANDIED ROSEMARY WALNUTS

Steps:

• Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
• Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.

POLENTA WITH MASCARPONE, ROSEMARY AND WALNUTS

Steps:

• Pour 8 cups water into a heavy saucepan set over high heat. When the water comes to a boil, add the and lower heat to medium. Whisk in the cornmeal in a slow, steady stream. Make sure to whisk the cornmeal continuously to prevent lumps from forming. This will take about 2 minutes. Contiue whisking as the cornmeal comes back to a boil. Simmer, whisking contstantly, unitl the polenta starts to thicken about 2 minutes.
• Reduce the heat until the polenta is at very low simmer. Cover the pan and cook very slowly, stirring every 10 minutes or so, for 35 to 40 minutes.
• Homemade Mascarpone: Blend cream cheese, sour cream and heavy whipping cream together until smooth.
• While the polenta is cooking, divide the mascarpone among 4 large bowls.
• Place the walnuts in a skillet set over medium heat. Toast, shaking the pan occasionally, until the nuts are fragrant and lightly toasted, about 5 minutes. Transfer them to a small bowl.
• Add the oil and rosemary to the pan and saute until the rosemary is tender and has infused the oil, about 2 minutes. Stir in the walnuts and cook for 1 to 2 minutes just to coat them with the oil and rosemary. Cover and keep warm until the polenta is ready.
• Divide the polenta among the bowls cantaining the mascarpone. Spoon a little of the rosemary-walnut sauce over the portion and serve immediately.

ROASTED ROSEMARY WALNUTS

Steps:

• Pre-heat oven to 350 degrees.
• Line baking sheet with foil.
• Heat olive oil with rosemary, salt and cayenne, stirring until mixed.
• Put nuts on foil-lined sheet, pour oil mixture over them, spreading evenly.
• Roast, stirring once or twice, 10- 15 min, until fragrant.
• Let cool and eat, or wrap in foil to store.

WARM GOAT CHEESE TOASTS WITH HONEY ROSEMARY AND WALNUTS

Steps:

• Preheat oven to 350°F Cut eighteen 1/4-inch diagonal slices from baguette. Spread goat cheese on each slice. Arrange in single layer on rimmed baking sheet. Bake until edges are slightly golden and cheese softens, about 10 minutes. Set aside on sheet. Heat honey in small saucepan over medium heat until warm, about 2 minutes. Sprinkle toasts with walnuts, then rosemary. Drizzle with honey and serve.

ROSEMARY & SMOKED SEA SALT ROASTED WALNUTS

Steps:

• Pre-heat oven to 150C/300°F
• Line a baking sheet with non-stick baking paper.
• Put the walnuts into a large mixing bowl.
• In a small bowl, combine the walnut oil, rosemary, black pepper, and sea salt.
• Pour the oil mixture over the walnuts and mix well until the walnuts are covered evenly.
• Pour the walnuts onto the prepared baking sheet.
• Bake for 15 to 20 minutes, stirring the walnuts regularly.
• Allow the walnuts to cool completely before storing them in an airtight container.

ROSEMARY WALNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix walnuts, garlic, honey, olive oil, rosemary, and salt together in a bowl until walnuts are coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until walnuts are lightly browned, about 10 minutes.

ROSEMARY AND SEA SALT WALNUTS

Steps:

• Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
• Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.

ROSEMARY & THYME WALNUTS

Steps:

• Preheat oven to 350. Whisk olive oil, syrup, pepper, rosemary and 2 tsp of thyme in a small bowl. Add walnuts and toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with final 1 tsp thyme and ¼ teaspoon kosher salt. Cool completely.

MIXED GREEN SALAD WITH BEETS, GOAT CHEESE, & ROSEMARY WALNUTS

Steps:

• Preheat the oven to 450°F. Wash the beets well, place them on a large piece of foil and wrap tightly. Place the wrapped beets on a baking sheet and bake for about 40-45 minutes, or, until the beets are cooked through. Let them cool in the foil then remove the foil and rub off the beet skins. Cut into wedges and place in a small bowl. (*)
• To make the topping: to a medium skillet over medium heat, add 1 TBSP. of extra virgin olive oil and stir in the rosemary leaves and the walnuts. Cook for about 2 minutes, stirring frequently. When the rosemary leaves are crispy and the walnuts are golden brown, remove them from the skillet, place on paper towels and season with some salt and pepper. Wipe the skillet clean with a paper towel and set aside.
• To make the dressing: place all ingredients in a small bowl and whisk well to combine. Pour two tablespoons of the dressing over the beets and reserve the rest for the greens.
• Slice the cold goat cheese into 8 - ½" slices. Dip each slice into the beaten egg white, then in the bread crumbs, making sure the cheese is well coated. Place the slices on a small rack and chill for 15 minutes or so, to firm up.
• Return the same skillet to medium-high heat and add 2 TBSP. of olive oil. When the oil is hot, place the goat cheese medallions in the skillet and cook them quickly on both sides until browned on the outside, but not yet melted inside, about 2 minutes on each side.
• Toss the green with the rest of the dressing and place in a serving platter. Top with the beets and the goat cheese medallions. Scatter the toasted rosemary-walnuts over the whole salad and serve.

ROSEMARY WALNUTS

Steps:

• Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes. Cook's Notes You could substitute any kind of nuts you like for the walnuts. But taste them before you use them in the recipe. Nuts go rancid very quickly at room temperature so make sure yours are fresh and if you don't use them all in this recipe, store the remainder tightly wrapped in the fridge or freezer. If you want to substitute olive or vegetable oil for the butter that is fine. The nuts will actually keep longer if tossed with oil (but I love the flavor of the butter).

SAVORY ROSEMARY WALNUTS

Steps:

• Combine all ingredients in a bowl except walnuts and mix well. Add walnuts and toss until walnuts are thoroughly coated. Pour mixture onto baking sheet lined with parchment paper.
• Bake at 350 for 10 minutes. Cool completely - better next day. Serves great with Pinot Noir wine.