• Roasted Spiced Nuts

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    by Joe Peters
    3 recipes
    A nice treat anytime and especially for the year end holiday season.


    • 1 cup each of raw (not salted) pecans, cashews, almonds, walnuts (substitute other kinds of raw nuts if you like).
    • 3 TBS extra virgin olive oil
    • 1 tsp each of:
    • Oregano (fresh or dried)
    • Sage
    • Rosemary
    • If you have fresh herbs you can use them:
    • 30-35 sage leaves torn into pieces
    • 20cm sprig of rosemary, stripped from the stem and chopped up
    • Sage to taste


    1. Put the nuts, olive oil, and herbs in a large bowl. Mix well.
    2. Add salt & pepper to taste
    3. Spread on a pan.
    4. Put in the oven at 100C for 3 hours (stir one per hour)
    5. Let cool, store in airtight container.
    6. Unrefrigerated, can keep for about 3 days.
    7. In the fridge - longer - I’ve kep them up to a couple of weeks.
    8. If in a rush, you can bake at 300C, but only for about 10 minutes. Watch carefully as the nuts will burn at this higher temperature.

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