Sunny's Easy Rosemary and Thyme Toasted Nuts

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 cups
Level:
Easy

Ingredients
  • 2 tablespoons gently chopped fresh rosemary
  • 9 to 10 sprigs fresh thyme, leaves stripped and chopped
  • 1/4 teaspoon hot Hungarian paprika
  • 2 cups pecan halves
  • 1 cup almonds
  • 1 cup walnut halves
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
Directions

In a large pan on medium heat, add the rosemary and thyme. Toast until fragrant but not browned. Remove to a small bowl and add the paprika.

In the same pan, add the pecans, almonds and walnuts separately in batches and toast, constantly tossing, until fragrant and a taste test proves each batch to be tender. This should take anywhere from 5 to 10 minutes and will vary for each type of nut.

Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the rosemary mixture, drizzle with the olive oil and toss.


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    This recipe is featured in:

    The Kitchen