Meatless Monday: Crazy for California Walnuts!

Walnuts are the new black…just saying.

Happy Monday y’all!

I am guessing you all read my posts last week about attending Foodbuzz Festival. I mean, how could you miss them? Anyway, if you didn’t, here is an abbreviated version: featured publisher for Foodbuzz, Foodbuzz has a festival for featured publishers, traveled to San Fran on a jet plane for festival, ate lots of good food, met new friends, ate more food, walked up and down San Fran, met T-Flo, ate more food…did I mention I ate tons of food? Hence, (FOOD)buzz festival.

Anyway, while I was at the tasting pavilion on Saturday I had the pleasure of meeting two nice ladies who were reps for California Walnuts. Now, I am a big fan of walnuts and all, but I wasn’t overly stoked about getting my hands on a cup of walnuts. However, that was until I discovered what was in these serving cups that the sweet ladies were handing out. Basically, they were cups filled with gold: roasted walnuts with rosemary and sea salt. O the heavens! Rosemary is one of my favorite herbs of all time, and coupled with sea salt it was a sweet and salty flavor explosion. The walnuts were perfectly crunchy and I finished my first serving in about five seconds. Did you notice I said first serving? I went back for seconds…and thirds! Who would have thought this would have been my favorite snack at the tasting pavilion.

With Foodbuzz behind me I have been having serious withdrawals from a variety of the dishes that I tasted. So, what do I do? I start recreating those recipes, beginning with Rosemary and Sea Salt Walnuts. Now, here is the original recipe from California Walnuts. Instead of using butter, I used Walnut Oil from one of my fave new shops, Con’ Olio Oils and Vinegars (o.m.g. I cannot describe how good their oils and balsamic vinegars are…check them out). The walnut oil really accents the flavor of the walnuts beautifully, without making them greasy.

Now, you can purchase sea salt from just about anywhere, but it just so happens that Con’Olio is right next door to the other new love in my life, Savory Spice Shop (basically its a spice castle filled with every spice you need, from baking a chocolate cake, to grilling a pork loin on the barbecue), they have ah-mazing spice mixes, check them out as well.

I swear, I am not being endorsed to say any of this by these companies. They are just that good! On another note, I doubled the recipe because I am a hungry girl and I needed a good size batch to snack on for at least the next three days.

Do you see what I mean? Love me some snackin’!

Obviously I would recommend these here walnuts for the ultimate snacking food. Do you Iike my little snack ramekins?

Perfect for party snacking!
Might I also suggest serving them over a salad of mixed greens. I myself have some MAJOR ideas for giving these as gifts to some pretty special people for the upcoming holidays. I really hope you all enjoy these because they have super powers and will knock you off your feet…literally.

Rosemary and Sea Salt Roasted Walnuts:
4 Tbs. walnut oil (you can use butter if you want…little butter never hurt anyone)
1/4 c. finely chopped fresh rosemary
2 tsp. smoked black pepper
1 1/4 tsp. sea salt
4 c. walnuts, unsalted

1. Pre-heat oven to 300 F. Line a baking sheet with parchment paper. Pour walnuts into a large mixing bowl.
2. In a small bowl, combine the walnut oil, rosemary, black pepper, and sea salt.
3. Pour the oil mixture over the walnuts and mix well until the walnuts are covered evenly.
4. Pour the walnuts onto the prepared baking sheet.
5. Bake for 30 minutes, stirring every 10 minutes.
6. Allow the walnuts to cool completely before storing them in an airtight container.



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  2. Hello! I am your secret partner and I made these for my recipe for Group C! Karen 🙂

    • Chelsy says:

      Thanks Karen! I love that recipe. I am so jealous that you picked your own walnuts! That’s awesome! Those pictures are fabulous! You did an amazing job 🙂

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