Recipe: Rosemary garlic walnuts with smoked olive oil
It reminds me of the old game of Grapevine, also called Telephone, Broken Telephone or Chinese whispers. One person whispers a word or phrase into a neighbor’s ear, and that person repeats the word to the next, continuing until the message returns, often hilariously garbled, to the original sender.
|Hungarian paprika, Korean garlic salt and walnuts were the Koreafornian spin on this savory snack. (Tammy Quackenbush photo)|
I traced this recipe from Amy of Adventures in Marriage making Roasted Rosemary Almonds by in March 2010 to Averie of Love Veggies and Yoga. Averie renamed it Rosemary Chipotle Roasted Almonds, tweaking it with smoked almonds and a spicy chipotle kick.
Adapting Averie’s variation was the perfect excuse to use remaining rosemary on hand after making Spicy Mushroom Soup a few days ago. Inspired by the smoked almonds in her recipe, I added fireside flavor via smoke-infused olive oil from The Smoked Olive. I also replaced chipotle seasoning with hot Hungarian paprika, kosher salt with Korean garlic salt and almonds with walnuts, which I had available.
Rosemary Garlic Walnuts With Smoked Olive Oil
1 cup walnuts
1 tablespoon Sonoma smoked olive oil (This is the company’s bold-smoke version.)
1 tablespoon fresh rosemary, finely chopped
pinch hot Hungarian paprika
pinch garlic salt, to taste
pinch black pepper, to taste
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius.
- Combine all ingredients except for the almonds in a bowl and mix.
- Add the walnuts to the oil and spice mixture, and stir until the walnuts are completely coated.
- Spread walnuts in a single layer on a cookie sheet lined with parchment, foil or a silicone baking mat. (I used a Silpat mat.)
- Bake for 15-20 minutes until lightly toasted. I played it safe by keeping the baking time low.
- Allow to cool slightly and serve.
Will keep in an airtight container or jar for week(s) only if you hide them from your grateful husband and his hungry co-workers.