Photo: c. foodblogchef 2021
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ROASTED MIXED NUTS WITH TOASTED SAGE LEAVES
Makes 3 cups.
Ingredients:
3 cups plain (or salted) mixed nuts (a combination of whole almonds, pecan halves, walnut halves, and cashews)
2 tablespoons + 2 teaspoons extra-virgin olive oil
1 ½ tablespoons chopped fresh rosemary (or sub ¾ teaspoon dried and crumbled)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
6-8 or more whole fresh sage leaves
2 teaspoons chipotle chili powder
1 teaspoon garlic powder
Flaky sea salt (Note: if you use salted mixed nuts omit the sea salt.)
Preparation:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, drizzle olive oil over the nuts and mix to coat the nuts.
4. Sprinkle the herbs and spices over the nuts and toss well to combine.
5. Pour the nuts into an even layer on the prepared baking sheet and then (if using) sprinkle evenly with the flaky sea salt.
6. Bake until the nuts smell toasty, about 15 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks).