Name: Sunny's Smoky Bar Nut Mix
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1/2 teaspoon liquid smoke (I like hickory here); 3 to 4 stalks fresh rosemary; 1 clove garlic, smashed; 1/2 cup almonds; 1 cup pecan halves; 1 cup walnut halves; 1/2 cup dried cranberries; Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Flavor the oil. In a large pan on medium-low heat, add the olive oil, liquid smoke, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
Toast the nuts. First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Finally, add the walnuts and let cook for 5 additional minutes. Each nut takes a different amount of time to toast, so this order is crucial.
Finish. Add the cranberries to the nut mixture and season with salt and pepper. Crinkle in the rosemary, then use a slotted spoon to remove the mixture to a bowl. Serve warm or chilled.

Sunny's Smoky Bar Nut Mix

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