Makes about 2 cups

·         1 TB extra-virgin organic olive oil

·         1 TB organic butter

·         2–3 T dried whole rosemary

·         1/2 tsp rubbed sage

·         1 tsp paprika

·         dash of salt

·         12 oz walnut halves

Heat oil and butter in skillet. Add herbs and salt. Mix in walnuts and blend well. Remove and toast walnuts in a preheated 300°F oven for about 30 minutes. Stir to keep from browning too much. Let cool. Walnuts should be crisp; if not let brown a bit longer in oven.