Categories: Snacks

Ingredients

• 6 cups plain mixed nuts (we used a combination of whole almonds, pecan halves, walnut halves, cashews and pistachios)
• ⅓ cup extra-virgin olive oil
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh thyme
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• Flaky sea salt

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, toss the nuts to combine. In a medium bowl, whisk the olive oil with the herbs and spices. Pour the seasoned oil over the nuts and toss well to combine.

3. Pour the nuts into an even layer on the prepared baking sheet and then sprinkle evenly with the flaky sea salt.

4. Bake until the nuts smell toasty, 10 to 12 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks)

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