| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1/2 teaspoon liquid smoke (I like hickory here)
- 3 to 4 stalks fresh rosemary
- 1 clove garlic, smashed
- 1/2 cup almonds
- 1 cup pecan halves
- 1 cup walnut halves
- 1/2 cup dried cranberries
- Kosher salt and freshly ground black pepper
Instructions
- Flavor the oil. In a large pan on medium-low heat, add the olive oil, liquid smoke, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
- Toast the nuts. First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Finally, add the walnuts and let cook for 5 additional minutes. Each nut takes a different amount of time to toast, so this order is crucial.
- Finish. Add the cranberries to the nut mixture and season with salt and pepper. Crinkle in the rosemary, then use a slotted spoon to remove the mixture to a bowl. Serve warm or chilled.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 615 |
| Total Fat | 57 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 242 mg |
Reviews
I’m on my 4th batch of these since a week before Christmas — made them as gifts and everyone LOVES them, so had to make more for us!!!
Just FYI — do not add the liquid smoke to the hot oil — it splattered all over the kitchen so badly, I had to start over. Second batch, I added before oil was hot. I also toasted the nuts most of the prior in the oven, and added them to finish and toss. I feel like I had more control. But delicious and a new favorite.
Just FYI — do not add the liquid smoke to the hot oil — it splattered all over the kitchen so badly, I had to start over. Second batch, I added before oil was hot. I also toasted the nuts most of the prior in the oven, and added them to finish and toss. I feel like I had more control. But delicious and a new favorite.
I make these with truffle sea salt and they are absolutely DELICIOUS!
I make this recipe once a week to have a snack on hand. It is so yummy, we like to add a few cashews right at the end. Thanks Sunny
I’ve made this 4 times now. It is wildly popular! I didn’t have the liquid smoke, but they are great anyway! Pan temperature really is important, and letting us know what order to add which nuts was new and great for me! Thank you!
I made these today and had the heat too high. (Was on medium) I didn’t realize just how important that was. The almonds burned by the time all of the nuts were added at the end. So I tried it again on much lower heat. Second round was great, but the almonds seemed to toast too much before they were cooked to a softer texture, so I think I’ll add cashews in their place next time. And beware that when the liquid smoke is added, it definitely splatters. Not for too long, but I recommend having a lid to cover the pan when that’s added. I used the cooked rosemary to sprinkle on top. Wasn’t sure if sunny used uncooked herbs, but it flaked right off the stem. And the cranberries were a perfect addition of sweet at the end. I’ll probably use a bit more than 1/2 cup next time. These were well received by friends that I had try them. Very easy to make too.
Really easy and tasty! Used up nuts I had in the pantry from holiday baking. Great snack for the afternoon football games.
Easy to make, really savory and tasty – perfect treat for Christmas for my diabetic husband. Used dried rosemary and did take a couple of minutes longer to flavor the oil as the needles “rehydrated” in the oil. After cooking, the rosemary was extra crunchy without becoming burnt. Good mix warm or room temp and was good addition to our charcuterie tray for Christmas Day, too!
These are awesome and I love all of Sunny’s delicious recipes. I sometimes change up the herbs and use chipotle powder, brown sugar bourbon (McCormicks) seasoning, cayenne & add a little brown sugar instead of the cranberries. They turn out spicy smokey and sweet! So yummy.
Made about 6 batches. At first I didn’t have rosemary so I made it without. Delicious! Added smoked paprika at the end for a little more flavor. Everyone loves them and they are healthier than the sugared nuts.
This is a delicious recipe! I didn’t have any liquid smoke, so I used Worscestershire and some smoked paprika instead. Great!