Categories: Snacks
Ingredients
- 6 cups plain mixed nuts (we used a combination of whole almonds, pecan halves, walnut halves, cashews and pistachios)
- ⅓ cup extra-virgin olive oil
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- Flaky sea salt
Directions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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In a large bowl, toss the nuts to combine. In a medium bowl, whisk the olive oil with the herbs and spices. Pour the seasoned oil over the nuts and toss well to combine.
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Pour the nuts into an even layer on the prepared baking sheet and then sprinkle evenly with the flaky sea salt.
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Bake until the nuts smell toasty, 10 to 12 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks)