Name: Mixed Nuts with Thyme and Rosemary
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 tablespoons Worcestershire sauce; 2 tablespoons grape seed oil; 4 teaspoons fresh thyme, minced. Or 2 teaspoons dried thyme, crushed; 2 teaspoons fresh rosemary, minced, or 1 teaspoon dried rosemary, crushed; ½ teaspoon salt; ¼ teaspoon cayenne pepper; 2 cups peanuts*; 2 cups pecans

Description

Mixed nuts with thyme and rosemary make the perfect travel food or snack anytime, anywhere.

Ingredients

Units Scale

4 tablespoons Worcestershire sauce
2 tablespoons grape seed oil
4 teaspoons fresh thyme, minced. Or 2 teaspoons dried thyme, crushed
2 teaspoons fresh rosemary, minced, or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups peanuts*
2 cups pecans

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Instructions

Preheat oven to 350 degrees. Prepare a large, rimmed baking sheet by lining it with parchment paper or a silpat.
In a large bowl whisk together the Worcestershire sauce, grape seed oil, thyme, rosemary, salt, and cayenne pepper.
Add the nuts and stir the mixture until the nuts are coated with the wet ingredients.
Transfer to the baking sheet and spread the nuts out evenly. Bake for 15 to 20 minutes, or until the nuts have browned slightly. Make sure to stir the nuts twice during the baking process. Allow them to cool completely before handling.
Store in an airtight container for up to 3 weeks. Store in the refrigerator to extend shelf life to a month. If you are taking the nuts for travel you can transfer them to a Ziploc baggie.

Notes

*You can use any mixture of nuts you like
Adapted from: Better Homes and Gardens