Cristina's Famous Nuts

By LisaMK

This recipe is from Food and Wine, November 2012. It is a great appetizer with wine or before a dinner, or for snacking. The herbs add tremendous complimentary flavor. This recipe is from Cristina Salas-Porras.

Ingredients

• 4 cups mixed raw nuts, such as pecans, walnuts, almonds and cashews
• 32 sage leaves, torn into large pieces
• 1 8 inch rosemary sprig, leaves stripped
• 3 tbs evoo
• sea salt and freshly ground pepper

Preparation

Step 1

Preheat oven to 200 degrees. On a large rimmed baking sheet, toss the mixed nuts with sage, rosemary and olive oil and season with salt and pepper. Spread nuts in an even layer. Bake fore 3 hours; nuts should not be browned. Let the nuts cool on the baking sheet until they are crisp, then transfer them to a bowl and serve. Enjoy!