Rosemary Balsamic Walnuts

Preheat oven to 350F. Line a sheet pan with foil and spray well with cooking spray. Place a sheet of parch- ment paper on a heatproof work surface. Put Rosemary Oil, sugar, Balsamic, and salt in a large skillet. Heat to boiling and stir until all the sugar is dissolved, c. 3 mins. Add walnuts and stir to coat. Pour onto the prepared sheet pan. Spread out to a single layer and place in oven. Bake for 12—13 mins, stirring every 5 mins. Remove from oven and immediately turn out onto the prepared parchment paper. Working quickly, separate the nuts with 3 forks. Sprinkle generously with more Seasonello Sea salt. Allow to cool completely. Store in an airtight container.

Snacks

Ingredients

4 tsp of The Olive Bin's Rosemary Olive Oil (or Orange Olive Oil)
1 C sugar
1/4 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar
1 tsp of sea salt + more for sprinkling on top

4 C walnuts

Directions

Preheat oven to 350F. Line a sheet pan with foil and spray well with cooking spray. Place a sheet of parch- ment paper on a heatproof work surface.
Put Rosemary Oil, sugar, Balsamic, and salt in a large skillet. Heat to boiling and stir until all the sugar is dissolved, c. 3 mins. Add walnuts and stir to coat. Pour onto the prepared sheet pan. Spread out to a single layer and place in oven. Bake for 12—13 mins, stirring every 5 mins.
Remove from oven and immediately turn out onto the prepared parchment paper. Working quickly, separate the nuts with 3 forks. Sprinkle generously with more Seasonello Sea salt. Allow to cool completely. Store in an airtight container.