Olive Oil Roasted Nuts

Olive Oil Roasted Nuts
Makes about 2 cups
  • 1 cup whole blanched almonds
  • 1 teaspoon salt
  • 1/2 cup hazelnuts
  • 1/2 cup pecans
  • 2 tablespoons Pompeian Extra Virgin Olive Oil

1. Heat oven to 350 degrees. Spread the almonds, pecans and hazelnuts in a single layer on a rimmed baking sheet. Bake nuts at 350 degrees for about 15 minutes, or until toasted and fragrant.

2. Remove from oven and carefully transfer to a bowl; toss well with Pompeian Extra Virgin Olive Oil and salt. Cool to room temperature and serve.

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