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Rosemary Roasted Walnuts

1 pound walnut halves
2 tbls. olive oil
2 tbls. butter
3 Tbls. fresh rosemary leaves
2 teas. hot paprika
1/2/-1 teas salt

Preheat oven to 325F.
Place all ingredients in a bowl and toss to mix. Spread on cookie sheet large enough to hold nuts in a single layer. Bake for 20-25 minutes, stirring once or twice or until nuts are golden but not browned and the scent of the rosemary fills the room.
Remove and cool. Serve right away at room temperature. May be stored in an air-tight container for up to two weeks.

Hmmm! I have pecans in the freezer.  Wonder if this would work on them!  

Sure it would Etta Sue. I may even try this one using almonds.