Turn these nuts into a toasty snack with just a few minutes of baking and some fresh herbs. Serve them when guests come for dinner.
Quick & easy
Yield: 4 1/2 cups
- 2 cups pecan halves
- 2 cups cashews
- 1/3 cup butter, melted
- 2 tablespoons minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground red pepper
- Combine all ingredients in a large bowl; stir well. Spread nuts on an ungreased jellyroll pan. Bake at 350° for 20 to 25 minutes, stirring every 10 minutes. Cool completely in pan. Store in an airtight container.
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