Ingredients
3 cups of macadamias, cashews, hazelnuts, almonds, and/or pistachios.
1 1/2 TB Olive Oil
1/2 TP
1 TP Rosemary dried/crushed
1/2 TP Thyme dried/crushed
1-2 pinches Cayenne Pepper
1/4 TP Salt
Preparation
Preheat oven to 350 deg F
Place nuts on roasting pan or cookie sheet and place on mid rack; If using cashews, keep separate and place on top rack; toast nuts until golden, about 7-10 min.
Remove pan from overn and place foil over top of nuts (while preparing herbs).
Reduce oven to 320 deg-F.
Heat olive oil in pan on low-med heat and stir in garlic, herbs, and Cayenne until simmering.
Toss the toasted nuts in a bowl with the herb mixture and salt.
Place nuts back on a cookie sheet/roasting pan and heat in oven for few minutes.
Remove, cool uncovered; the nuts will get their snap back in few min so you can serve.
(Note re: portions/servings: This amount is approx since it’s purely relative; individuals vary; I will not note how many servings I can eat!)
