Quick ‘n’ tasty after-school snack
We’re Fanny and Greta, dear friends with deep backgrounds in sustainable food. This is a space for the food lovers, home cooks, would-be home cooks and anyone who needs a bit of inspiration and gentle guidance in their family kitchen.
Santa Anna•
April 3, 2025
Preheat oven to 375 °F.
Lightly oil a baking dish or sheet with olive oil.
Mix hot water (1 ½ tsp) with sea salt (½ tsp) and stir to dissolve.
Toss together: mixed nuts (1 ½ cups), thyme (3 sprigs), rosemary (1 sprig), and the salt water.
Pour the nuts into a cast iron skillet or baking dish large enough to hold the nuts in a single layer. Roast for 15–20 minutes, stirring every 5 minutes or so, until the insides are golden brown.
You can bite into one to see. Once the nuts start to brown they can turn to burnt very quickly. Keep an eye out!
Remove from the oven and pour into a mixing bowl, and, while still warm, toss with 1–2 teaspoons of olive oil.
