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 

Food & Wine
November 2012

Gallery

© Fredrika Stjärne

Recipe Summary

active:
10 mins
total:
3 hrs 30 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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