A version of these nuts appeared in an issue of Gourmet magazine many years ago in an article written by the wonderful Laurie Colwin. I remember that my mom, my sister, and pretty much everyone I knew who liked to cook adopted them as a nibble to serve with drinks. I repurposed them in my cookbook, Simple Green Suppers. These days I often use them as a savory condiment in addition to party fare. They’re especially good with blue cheese in a winter salad. 

• 1 tablespoon unsalted butter
• 1 cup walnut pieces
• 1 teaspoon chopped fresh rosemary
• ½ teaspoon kosher salt or fine sea salt

1. Heat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Melt the butter in the microwave or in a small saucepan.

2. Put the walnut pieces in a small bowl and drizzle the butter over them. Add the rosemary and salt and toss gently but thoroughly. (A small silicone spatula works well for this.) Scrape the walnuts and any seasonings onto the prepared baking sheet.

3. Roast until golden brown, 13 to 15 minutes. Let cool completely. Store in an airtight containe at room temperature for a few days or in the freezer for several weeks.

.