2 Tbsp butter, melted
3 Tbsp to 1/4 cup coarsely chopped fresh rosemary leaves
1 pound walnut halves, whole pecans or almonds
2 Tbsp extra virgin olive oil (organic would be nice!)
Kosher salt for sprinkling
Preheat your oven to 300 degrees.
Melt the butter.
Remove the rosemary leaves from the stems (just pinch the tip and run your hand up to the other end of the stem) and coarsely chop in order to release the natural oils. Place the leaves in the warm melted butter.
Place the nuts in a large plastic bag for coating.
Add olive oil to the butter and rosemary and mix well, then pour the liquid over the nuts. (These will keep for several hours or overnight before roasting.)
Spread the nuts on a large baking sheet; sprinkle them with salt and put them on the the middle shelf of your preheated oven for 15 to 20 minutes. Stir the nuts halfway through the baking.
Let the nuts cool slightly before you serve them (no burned mouths!). You can store them in a sealed tin or plastic bag for up to 2 weeks. If you store them, you might want to warm them slightly before serving them later. These make a nice hostess gift.