Solstice 2020: Festive

It's finally feeling festive in our home this week. We are wrapping gifts and assembling boxes of goodies for family who can't be with us this year. We are also roasting nuts.

In recent years I've started making herb-roasted nuts for the winter holidays, and they fill my kitchen with the most fabulous and lingering smell of rosemary and sage.

My recipe is loosely based on one I ran across in Food and Wine a few years back.  These nuts are easy to make; plus, they are crispier, more flavorful, and less salty than other mixed nuts you find in stores.  They make nice gifts for your keto friends, too.

Herb-Roasted Holiday Nuts

4 cups of raw mixed nuts of your choice (our favorite combo: almonds, cashews, Brazil nuts, and a few walnuts)

2 Tbs. olive oil

Salt to taste -- I use a combination of flaked salt and kosher

Freshly-ground black pepper

25-32 fresh sage leaves (depending on their size)

A few fresh rosemary leaves (about 2 inches of leaves from a sprig)

Optional add-ins: fresh thyme leaves, fresh curry plant leaves, Aleppo red chili flakes

Combine the nuts with olive oil and herbs and salt and pepper in a bowl, and stir together until all the nuts are evenly coated. Spread the mixture on a half-sheet baking pan and roast in a 200-degree oven for 3 hours.  Let the nuts cool completely before storing in an airtight container.



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