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Add a photoA nice treat anytime and especially for the year end holiday season.
Ingredients
- 1 cup each of raw (not salted) pecans, cashews, almonds, walnuts (substitute other kinds of raw nuts if you like).
- 3 TBS extra virgin olive oil
- 1 tsp each of:
- Oregano (fresh or dried)
- Sage
- Rosemary
- If you have fresh herbs you can use them:
- 30-35 sage leaves torn into pieces
- 20cm sprig of rosemary, stripped from the stem and chopped up
- Sage to taste
Directions
- Put the nuts, olive oil, and herbs in a large bowl. Mix well.
- Add salt & pepper to taste
- Spread on a pan.
- Put in the oven at 100C for 3 hours (stir one per hour)
- Let cool, store in airtight container.
- Unrefrigerated, can keep for about 3 days.
- In the fridge - longer - I’ve kep them up to a couple of weeks.
- If in a rush, you can bake at 300C, but only for about 10 minutes. Watch carefully as the nuts will burn at this higher temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 40g | |
| Calories 358 | |
| Calories from Fat 358 | 100% |
| Total Fat 40.5g | 51% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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