Going Nutty for the Holidays — Rosemary Toasted Nut Blend

Yet another healthy-style snack for the holidays  . . . a savory blend of nuts blended with sweet cranberries! 

Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup
walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, 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.
   
2. 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. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
   
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container. 
   

Recipe without photos . . . Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, 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.
2. 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. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container.