Description
These are great for holiday treats, charcuterie boards, or football games. They are elegant enough to pair with wine and cheese and a good companion for beer.
[gallery ids="1972,1967,1974,1968,1973,1970,1969,1971"]Ingredients
Units
Scale
- 2 lbs raw pecan halves
- 1.6–2 lbs raw cashews
- 3 lbs raw almonds (I like marcona almonds)
- 3 1/2 teaspoons extra fine salt (I use pink Himalayan)
- 1/2 cup dried rosemary
- 1/2 cup dried thyme
- 1/2 cup dried oregano
- 1 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 350° F.
- Place all herbs in blender or food processor and pulse several times until mixed and rosemary about half of normal length. (About 6 good pulses)
- Place cashews and ¼ cup olive oil in, large bowl with lid. Shake vigorously for 30 seconds. Sprinkle with 1/3 cup herbs and 1 tsp salt and shake for 30 seconds.
- Spread in single layer on baking sheet and bake for 8-9 minutes until lightly toasted. Pour into large mixing bowl and set aside.
- Place pecans and 1/3 cup olive oil in mixing bowl with lid. Shake vigorously for 30 seconds. Sprinkle with ½ cup herbs and 1 tsp salt. Shake again vigorously for 30 seconds.
- Spread in single layer on 2 baking sheets and toast for 8-9 minutes. Pour into same bowl as cashews and set aside.
- Place almonds and remaining olive oil in large bowl with lid and shake for 30 seconds. Sprinkle with remaining herbs and salt. Shake again for 30 seconds.
- Spread in single layer on 2 baking sheets and toast for 9-11 minutes.
- Mix all nuts together and store in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Cuisine: American
Keywords: Bar foods, Cheese Board Snacks, Apps, Snacks