Recipe courtesy of Sunny Anderson
Show: The Kitchen
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Total:
20 min
Active:
20 min
Yield:
4 cups
Level:
Easy

Ingredients

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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