roasted nuts with herbs
Happy day-after-Thanksgiving everyone! I will share my big meal with you soon, but for now, I’m just posting this photo of nuts (as I’m snacking on them to wash down the leftover homemade ice cream and cookies I had for lunch). I made them on Wednesday, along with these lovely flatbreads. They were a nice accessory to all the good beers we had (I am thankful for Sixpoint in 16 ounce cans) along with some cheeses and my aforementioned pickled vegetables (they turned out well). The recipe is adapted from Alice Waters.
1 teaspoon salt
1 tablespoon hot water
3 cups nuts of your choosing
1/4 cup chopped fresh herbs of your choosing (I chose thyme, winter savory, and rosemary)
1 tablespoon olive oil
Preheat oven to 375 degrees F. Dissolve salt in hot water in a bowl. Add nuts and herbs, tossing to coat them evenly. Spread out in a large baking sheet and roast for 15 to 20 minutes, stirring a few times. The nuts should be golden brown on the inside, and the only way to know is to bite one in half. Toss with olive oil while the nuts are still warm. Let them cool completely before storing in covered containers.
