My Aunt Mary created this recipe years ago, and each time we visited her she would have a batch ready for us to enjoy. The use of cayenne adds an unexpected spice to the savory combo of rosemary and walnuts. Double the batch for on-hand snacks or when you need a last-minute gift.
—Renee Ciancio, New Bern, NC
Takes: 20 min. • Makes: 2 cups
1. Place walnuts in a small bowl. Spritz with cooking spray. Add seasonings; toss to coat. Place in a single layer on a baking sheet.
2. Bake at 350° for 10 minutes. Serve the walnuts warm, or cool completely and store in an airtight container.
¼ cup: 166 cal., 17g fat (2g sat. fat), 0 chol., 118mg sod., 4g carb. (1g sugars, 2g fiber), 4g pro. Diabetic exchanges: 3 fat.