Rosemary Walnuts Antipasto
Roasted Walnuts Antipasto With Rosemary / Basil Oil Recipe
-1/4 cup Sonoma Farm Rosemary / Basil Infused Extra Virgin Olive Oil
-5 cups walnuts
-4 teaspoons kosher salt
-1 tablespoon granulated sugar
Heat the oven to 350°F and arrange a rack in the middle.Place nuts on a baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes. Let cool on the baking sheet, transfer to a bowl, and serve.