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.
Slideshow:Delicious Cocktail Party Recipes
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
Freshly ground pepper
How to Make It
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.
The nuts can be stored in an airtight container for up to 3 days.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.