The other day I was shopping in the bulk herb section of our small town health food cooperative. The woman next to me was scooping up copious amounts of marjoram, which peaked my curiousity. She described her recipe for herbed nuts, and within a few moments I begged her to email the recipe to me. And now I have a new addiction….
I have a weakness for salty snacks, and a desperate need for protein about every 2 hours. Being able to carry some of these in my car, in my purse, and in my pocket, makes life much easier. And the taste???
Oh my goodness!
This cute little candy dish, which belonged to my mother-in-law, is called carnival glass. With it’s iridescent sheen and pressed pattern, carnival glass was an inexpensive and very popular item to collect between the 1920’s and 1950’s.
And now, back to these tasty herbed nuts….
Preheat the oven to 325 degrees.
Combine the salt, garlic powder, and all the herbs in a small bowl.
In a large fry pan over medium heat, melt the butter and oil. Stir in the nuts, coating them well. Stirring constantly, cook the nuts until they are hot. I used the pistachio blend from Fleet Farm, but any nuts – or nut blend – will work.
Once the nuts are hot, reduce the heat to low. Sprinkle on the worchestershire sauce and herb mixture. Stir to coat the nuts well. Remove from heat, sprinkle on the sugar, if using, and stir them again.
Pour the coated nuts onto a large, rimmed baking sheet which is lined with parchment paper.
Bake for 20 minute, shaking the pan after 10 minutes.
Cool completely on the pan. Store nuts in an airtight container at room temperature for up to 2 weeks. (I doubt there will be any left after the first couple days!)
These are incredible for snacking, but also for serving on salads. We ate curry chicken and wild rice salad last night with a mound of herbed nuts tossed on top instead of cashews. To die for!
My thanks to Ellen Siewert for this recipe, and for her inspiration to continue pursuing a healthy diet and lifestyle! I hope we bump into each other again!!!
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Herbed Nuts
- Total Time: 30 minutes
Description
A tasty, protein-laden snack to have on hand at all times
Ingredients
- 1–2 Tbsp olive oil
- 1 Tbsp butter
- 4 cups nuts (any kind you like, but my fave is the pistachio blend from Fleet Farm)
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 – 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp marjoram
- 1/2 tsp dried rosemary (or better yet, 1 tsp chopped fresh rosemary)
- 1/4 tsp pepper
- 1 Tbsp worchestershire sauce
- 1 tsp sugar (This is optional! I like the tiny bit of sweet to compliment the savory, and the glazing made by the touch of sugar is nice.)
Instructions
- Preheat the oven to 325 degrees, and line a baking sheet with parchment paper
- Stir together the salt, garlic powder, and herbs in a small bowl
- In a large fry pan over medium heat, melt the oil and butter together, then add the nuts, stirring to coat them well
- Cook, stirring occasionally, until the nuts are hot
- Reduce heat to low, sprinkle on the worchestershire sauce and herb mixture, and stir well
- Remove from heat and stir in the sugar
- Spread coated nuts on the baking sheet and bake for 20 minutes, shaking the pan after 10 minutes
- Cool completely on the pan
- Store in an air tight container at room temperature for up to 2 weeks
- Prep Time: 10 minutes
- Cook Time: 20 minutes
This is an updated version of a previously posted recipe.
