3.7 54

Cristina's Famous Nuts

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  • Servings: 10 to 12

Cristina Salas-Porras tosses assorted nuts with sage and rosemary and bakes them for a long time at a low temperature; they come out perfectly crisp. No wonder she's famous for them.

KEY: Christmas, Cocktail Party, Holiday Open House, New Year's Eve, Thanksgiving, Appetizers/starters, Healthy, Make Ahead, Vegetarian, Snack

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Ingredients

  • 4 cups mixed raw nuts, such as pecans, walnuts, almonds and cashews
  • 32 sage leaves, torn into large pieces
  • One 8-inch rosemary sprig, leaves stripped
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 200°. On a large rimmed baking sheet, toss the mixed nuts with the sage, rosemary and olive oil and season with salt and pepper. Spread the nuts in an even layer. Bake for 3 hours; the 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.

Make Ahead

The nuts can be stored in an airtight container for up to 3 days.

Photo © Fredrika Stjarne Published November 2012

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