5.0 – 1 reviews • Gluten Free
| Level: |
Easy |
| Total: |
30 min |
| Active: |
25 min |
| Yield: |
3 cups |
| Level: |
Easy |
| Total: |
30 min |
| Active: |
25 min |
| Yield: |
3 cups |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 12 sprigs thyme, leaves stripped
- 1 cup peanuts with the skin on
- 1 cup whole almonds with the skin on
- 1 cup pecan halves
- 1 teaspoon red pepper flakes
- 4 light grates of lemon zest
- 1 tablespoon flaky sea salt
Instructions
- Preheat the oven to 375 degrees F. Heat a large sauté pan over medium heat. Add the olive oil. When the oil begins to smoke lightly, remove the pan from the heat and add the thyme. The leaves will sizzle and fry a little. Immediately stir in the peanuts, almonds, pecans and red pepper flakes. Mix to coat with the oil.
- Spread the nuts on a baking sheet and bake until browned, 5 to 8 minutes. Transfer the mixture to a bowl, stir in the lemon zest and salt and serve immediately?or let cool and then rewarm in a low oven.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
264 |
| Total Fat |
24 g |
| Saturated Fat |
2 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
5 g |
| Sugar |
2 g |
| Protein |
8 g |
| Cholesterol |
0 mg |
| Sodium |
116 mg |
| Serving Size |
1 of 10 servings |
| Calories |
264 |
| Total Fat |
24 g |
| Saturated Fat |
2 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
5 g |
| Sugar |
2 g |
| Protein |
8 g |
| Cholesterol |
0 mg |
| Sodium |
116 mg |