INGREDIENTS
3 c. large whole nuts - I like to use 1 c. cashews, 1 c. pecans, and 1 c. almonds (I usually buy nuts at Trader Joe's)
2 T. olive oil
2 T. coarsely chopped fresh rosemary leaves
1 tsp. fresh thyme leaves
1 tsp. cumin
1/4 tsp. cayenne pepper
1 T. sugar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
INSTRUCTIONS
Preheat oven to 300° F. Place nuts in a medium heatproof bowl.
Pour oil into a small heavy saucepan and place over medium-low heat until warm. Do not let it get too hot – the oil will burn. Add rosemary and thyme and stir until aromatic, about 1 minute. Remove pan from heat and stir in cumin and cayenne pepper. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar, salt, and black pepper. Stir again. Transfer to a jelly roll pan or a baking pan with sides. Bake for about 15 minutes total, stirring after the first 10 minutes. Let cool. Store in an airtight container for up to two weeks.
JEN'S NOTES:
- Very tasty and simple! A nice break from all the sweet snacks this time of year.
- I made a double batch and divided them into little mason jars as St. Nicholas day gifts for co-workers.
- I used half oven-roasted, salted almonds and half unsalted, chopped pecans, which was a good mix for flavor and texture.
- I didn't have fresh herbs, so I used dried rosemary and thyme, and changed the proportions accordingly.
- I added a little garlic powder because, you know, garlic.
