I'm a sucker for any type of snack or nut mix, I just love munching on things and this recipe is one of the best ways to do just that. It's super simple to put together, and is just a bit different than a lot of other mixes I've had, thanks in part to the sage. I hadn't worked a lot with sage until this fall, but I randomly planted a couple of sage plants in my backyard this summer, and then promptly ignored it until just a month or two ago. When I actually started to use the leaves in a couple of different things I realized that I love the soft warmth of this beautiful herb, and the distinctive flavor it lends to dishes.
Tossing this sage together with a couple of cups of mixed nuts, olive oil and some rosemary leads to a deliciously savory mix that makes you step back and contemplate what you've just eaten. It's the perfect mix for any holiday party, from Thanksgiving to New Years, and beyond. This mix is definitely a winner.
This recipe couldn't really be easier. Just mix everything together, spread on a cookie sheet and bake low and slow for a couple of hours. That's it! I think my favorite part of the whole mix was how crispy and crunchy the sage leaves became after they came out of the oven. They just melt in your mouth, salty and oily and delicious! I have to admit, not many of them actually made it into the final mix. I may have eaten a few to many before I reached that stage, that's the advantage of being the cook!
Sage and Rosemary Nut Mix
- 4 cups mixed raw nuts, such as pecans, walnuts, almonds and cashews
- 32 sage leaves, torn into large pieces
- One 8-inch rosemary sprig, leaves stripped
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
Preheat the oven to 200°. On a large rimmed baking sheet, toss the mixed nuts with the sage, rosemary and olive oil and season with salt and pepper. Spread the nuts in 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, then transfer them to a bowl and serve. Store in an airtight container.