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Garlicky Mixed Nuts

Photo: Hector Sanchez; Styling: Caroline M. Cunningham


Hands-on time 10 mins
Total time 10 mins
Yield Makes 6 to 8 servings
Spiced nuts make a great stir-in for pasta.


  • 1/2 cup chopped pecans
  • 1/4 cup pine nuts
  • 1/4 cup sliced almonds
  • 1/4 cup blanched hazelnuts
  • 1/3 cup olive oil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/3 cup golden raisins
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon loosely packed orange zest
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon table salt
  • 1 large garlic clove, sliced

How to Make It

  1. Cook pecans, pine nuts, almonds, and hazelnuts in hot olive oil in a medium skillet over medium heat, stirring constantly, 2 minutes or until toasted. Remove from heat. Stir in parsley, raisins, thyme, orange zest, dried crushed red pepper, salt, and sliced garlic. Pour mixture into 1 (8-oz.) jar. Store in refrigerator up to 2 weeks.

  2. TO MAKE PASTA WITH GARLIC NUTS: Cook Garlicky Mixed Nuts in 2 Tbsp. hot olive oil in a medium skillet over medium heat 1 to 2 minutes or until fragrant. Toss with 16 oz. hot cooked pasta. Serve immediately with grated Parmesan cheese.