Recipe courtesy of Sunny Anderson
Show: The Kitchen
Save Recipe Print
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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

In the same pan, add the almonds and toast for 1 minute. Add the pecans and toast for an additional minute. Add the walnuts and continue to toast until the nuts are fragrant and feel warm to the touch, about 5 minutes.

Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the herb/paprika mixture, drizzle with the olive oil and toss to coat. Serve warm.

More from:

The Kitchen

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Sunny's Catfish Nuggets

Recipe courtesy of Sunny Anderson

Eggs Over Easy

Recipe courtesy of Alton Brown

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

French Toast Casserole with Brown Sugar-Walnut Crumble

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.