Even though this is pretty high in fat, it is much healthier for you than the usual bagged snacks which use a lot of unknown oils and preservatives. These are very satisfying. MAKE IT 3 OR 4 DAYS BEFORE YOU WANT TO SERVE IT - it needs to age in order to bring out flavors.

4 cups walnut halves
1/2 cup butter (1 stick)
6 cloves garlic, peeled & put through press
1/3 cup snipped fresh rosemary leaves
Seasoned salt to taste (Herbal Mare or Mr. Dash)
Optional: cayenne pepper to taste (if you like it hot)

Pre-heat oven to 350 degrees.

1. Pick over the walnut meats to make certain that no shells are caught in the crevices. Put the walnuts on a foil lined baking sheet
2. Melt butter in a saucepan and add the pressed garlic (juice and meat) plus the rosemary leaves. Stir - distributing the garlic - and cook for just 1 minute after the butter has melted. Pour the seasoned butter over the walnuts, distributing the snipped rosemary as evenly as you can. Stir the walnuts to coat with the butter and seasonings.
3. Put the baking sheet into the pre-heated oven and turn heat down to 325 degrees. Bake until the walnuts start smelling toasted - stirring gently every 15 minutes or so. When nicely toasted, sprinkle liberally with your favorite seasoned salt or if you prefer, just plain salt and cayenne if you like it hot. When the nuts are thoroughly cool, pour the nuts into a tin, scraping any "leavings" off of the foil and into the tin also, along with 5 or 6 sprigs of fresh rosemary. Cap it tightly and let it age for at least several days.

Note: Shake the tin several times a day and do age for at least 3 or 4 days. FABULOUS! Will keep for about 3 weeks or longer if you freeze them.