The roasted holiday nuts that I spoke about before were spreading earthy spice smells to every corner of the house last night. A recipe that seems so easy and so natural that I'm amazed more people don't roast their own every day! I know when we make them it's a challenge to get them off the baking tray.Once you try this blend of holiday seasonings I'm sure it will be a favorite in your home too.
4 cups Mixed Nuts (cashews, almonds, pecans, filberts, brazils)
2 1/2 tbsp butter, melted
1 tsp Olive Oil
1 tbsp Rosemary
1 tbsp Sage
1 tbsp Thyme
1/2 tsp salt
1/2 tsp pepper
Mix all ingredients but nuts together in a large bowl. Add in the nuts and fold until well coated. Lay out flat on a large baking sheet. Broil at 500 degrees on a low rack until just slightly brown, turn and roast again, about 8 minutes on first side, 5 on the next. Do not over roast. Remove from oven and let cool for at least 15 minutes on pan. Place in a serving tray or store in original container for up to 1 month.
2 1/2 tbsp butter, melted
1 tsp Olive Oil
1 tbsp Rosemary
1 tbsp Sage
1 tbsp Thyme
1/2 tsp salt
1/2 tsp pepper
Mix all ingredients but nuts together in a large bowl. Add in the nuts and fold until well coated. Lay out flat on a large baking sheet. Broil at 500 degrees on a low rack until just slightly brown, turn and roast again, about 8 minutes on first side, 5 on the next. Do not over roast. Remove from oven and let cool for at least 15 minutes on pan. Place in a serving tray or store in original container for up to 1 month.
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