Herbed walnuts

From "Herbs: Gardens, Decorations and Recipes" by Emelie Tolley and Chris Mead

Makes 1 pound roasted nuts

Rosemary-flavoured walnuts are a delicious accompaniment to pre-dinner drinks. The herb makes the nuts more interesting than the usual coating of salt. For variety, try this recipe with sage; or roast cashews with powdered cumin or almonds with ground ginger. Roasting nuts in the oven is simple, and you'll find the results far superior to the preroasted nuts you can buy.

2 tablespoons butter
2 tablespoons olive oil
1 pound walnut halves
1 1/2 tablespoons crushed dried rosemary or 5 tablespoons finely chopped fresh
1 teaspoon paprika
2 teaspoons salt

Preheat the oven to 325'. Place the butter and the oil in a large pan and melt in the oven. Scatter the nuts in the pan, stir them to coat with the butter-oil mixture, then spread them out in a single layer.

Scatter the rosemary, paprika, and salt evenly over the nuts. Bake for 20 to 25 minutes, shaking and stirring several times until the nuts are golden brown but not burned. Drain, if necessary, on paper towels and serve warm or at room temperature.