Rosemary Walnuts

by Brie Miller
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5 cups walnuts
1/4 cup olive oil
1/4 cup fresh rosemary (coarsely chopped)
4 tsp kosher salt
1 tbsp granulated sugar
2 tsp freshly ground black pepper
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Heat the oven to 350°F and arrange a rack in the middle.
Place nuts on a baking sheet. Add remaining ingredients and mix with your hands to evenly coat.
Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes. Let cool on the baking sheet, transfer to a bowl, and serve.
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