Roasted nuts with rosemary and thyme

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 523, total fat 51 G., saturated fats 5 G., proteins 11 G., carbohydrates 14 G., fiber 8 G., cholesterol 0 mg, sodium 197 mg, sugar 3 G.

If you're putting together a cheese platter or simply want to serve nuts with beer, consider turning them into a truly unique snack. Toast the nut mixture in a frying pan and toss in olive oil with chopped rosemary, thyme, and hot paprika. The herbs should also be toasted first. This step helps bring out more flavor, but be careful not to overcook them.

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.

Ingredients for the recipe:

2 tbsp coarsely chopped fresh rosemary
9-10 fresh sprigs of thyme, leaves picked and chopped
1/4 teaspoon hot Hungarian paprika
1 cup almonds
2 tbsp. pecan halves
1 cup walnut halves
1 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond, pecans, walnuts, thyme, rosemary, paprika

Cooking the dish according to the recipe:

In a large skillet, combine the rosemary and thyme and toast over medium heat until fragrant but not browned. Transfer to a small bowl and stir in the paprika.
Add the almonds to the same pan and toast for 1 minute. Add the pecans and toast for another minute. Add the walnuts and continue toasting until heated through, about 5 minutes.

Place the nuts in a large bowl and sprinkle with salt and a few grinds of black pepper. Sprinkle with the herb and paprika mixture, drizzle with olive oil, and toss to coat. Serve warm.

Categories:

recipe / Calorie content of prepared meals / Appetizers / Beer snacks / Snacks / Sunny Anderson

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