ROASTED ROSEMARY WALNUTS

4 cups walnut halves (about 1 lb)
1/4 cup butter or margarine, melted
1 tbsp rosemary, crushed
1 to 2 tsp salt
1/4 tsp ground cayenne pepper

Preheat oven to 275 degrees F.

Fill large saucepan about 3/4 full with water; bring to boil. Add walnuts and bring to boil again; boil 1 minute.

Drain in colander, then rinse with hot water; drain well. Spread in single layer in ungreased 15x10-inch jelly-roll pan.

Bake at 275 degrees F for 30 minutes or until dry to the touch, stirring occasionally.

Drizzle with butter. Sprinkle with rosemary, salt and cayenne; mix well.

Roast 20-30 minutes longer or until lightly browned and crisp, stirring occasionally. Cool in pan.

Store airtight in cool place. Will keep about 1 month.

Makes 4 cups
Source: Magazine Clipping