Our family tries to spend Thanksgiving together every year with my brother and his family. Some years it's at his house and others it's at ours. We don't have a large family, I think we total 9 in all on my side of our family, however, Thanksgiving is the time for the two of us to be together so these Herb Spiced Nuts With Sage are one of our stables to serve.
My brother lives in Ohio and if we don't plan on one weekend a year we just won't see each other at all. The first year that they came north to our house I knew that I needed a few special appetizers. These Herb Spiced Nuts with Sage and Rosemary became an instant crowd-pleaser.
Ingredients in the Herb Spiced Nuts with Sage and Rosemary
You can use any type of nuts that you prefer. Shown here are walnuts, pecans, almonds, and pumpkin seeds. That is what I had on hand the day I made these. But, feel free to create your own blend.
This recipe also calls for fresh sage, which I get at the grocery store, and rosemary which I grow in a pot outside, but can be purchased as well at the grocery store. In the winter my pot of rosemary comes indoors and allows me to pluck fresh stems year-round.
These nuts are truly a fan favorite. We cannot stop eating these and keep them on hand for snacking!
Herb Spiced Nuts With Sage
- 4 cup mixed raw nuts such as almonds, pecans, cashews, walnuts, pumpkin seeds, etc
- 32 sage leaves torn into large pieces
- 1 rosemary a sprig about 8 inches long
- 3 tablespoon olive oil
- Salt and Pepper to taste
- Preheat the oven to 200 degrees. On a large rimmed baking sheet, toss the mixed nuts with the sage, rosemary and olive oil.
- Season with salt and pepper. Spread the nuts into an even layer.
- Bake for 3 hours. The nuts should not be browned. Let the nuts cool on the baking sheet until they are crisp, about an hour, and then transfer them to a bowl and serve.