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