Sunny's Easy Rosemary and Thyme Toasted Nuts

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 cups
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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 


  1. 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.
  2. 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.
  3. 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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