Holly Jolly Nuts

  • Servings: 2-4
  • Difficulty: easy
  • Print

I‘m going to cut right to the chase. These things are like the crack snack. I’m telling you, you won’t want anything but these this coming weekend when you plop down in front of the TV for some football. They are savory and salty and their smell is going to lure your neighbors in off the streets. My biggest tip is to watch your garlic slices because they fry up quick.

Ingredients

  • 2 cups of mixed nuts, raw or roasted/salted.
    • Note: If you get the pre-salted/roasted nuts just skip the baking steps below
  • 1/4 cup fresh sage, finely chopped
  • 4 rosemary sprigs, finely chopped
  • 2 tbsp truffle oil (optional)
  • 1/3 cup olive oil (or enough to cover the bottom of your pan)
  • Salt and pepper to taste
  • 3 cloves of garlic, very thinly sliced

Equipment

  • 8-10″ sautee pan
  • measuring spoons and cups
  • spatula
  • cutting board
  • chef knife
  • slotted spoon
  • paper towel lined plate
  • fine mesh strainer
  • parchment lined sheet pan (if you need to bake your nuts)

Directions

  • To get started, preheat your over to 350 degrees and roast your nuts until their are just golden and fragrant. If you bought roasted nuts, skip this step.
  • Heat your sautee pan then add in both the olive oil and the truffle oil and heat.
  • Once oil is hot, add in your garlic slices and stir until they are browning at the edges then remove with a slotted spoon to the paper towel lined plate.
  • Add in your chopped herbs and stir for about 30-45 seconds, until fragrant and slightly crisp. Scoop out into your mesh strainer, reserving about 2 tbsp of oil in your pan.
  • Mix the nuts and herbs back into the pan and coat evenly over low heat. Salt and pepper to taste, then add in your garlic. Serve warm or at room temperature. These will keep for 7 days in an airtight container.
    • Note: If it looks like they’re a bit oily, put the nuts back on the paper towel lined plate for a bit

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