Salted nuts with thyme
Votes: 1
Time: 30 min.
Peanuts, almonds, and pecans are tossed in hot, savory olive oil with fragrant thyme and fiery red pepper flakes and baked in the oven until golden brown. Serve immediately, sprinkled with coarse salt and finely grated lemon zest. This appetizer is perfect for parties or while waiting for the main course.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons extra-virgin olive oil
- 12 sprigs of thyme, leaves picked
- 1 cup peanuts, with skins
- 1 cup whole almonds, skin on
- 1 tbsp. pecan halves
- 1 teaspoon red pepper flakes
- 4 light scrapes of lemon zest on a grater
- 1 tbsp. sea salt flakes
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Heat a large skillet over medium heat. Add olive oil. When the oil begins to smoke lightly, remove the pan from the heat and add the thyme. The leaves will sizzle and lightly toast. Immediately add the peanuts, almonds, pecans, and red pepper flakes. Toss to coat.
- Place the nuts on a baking sheet and roast until golden brown, 5-8 minutes. Transfer the mixture to a bowl, season with lemon zest and salt, and serve immediately. Allow to cool, then reheat in a low oven if needed.
Exit: 3 tbsp.
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