From Food & Wine Magazine. For the most addictive holiday snack, Justin Chapple toasts garlic, sage and rosemary in oil, then he uses that fragrant oil to toast a mix of pecans, cashews, pistachios and almonds.
Mixed Nuts with Crispy Herbs and Garlic
Total time: 30 mins.
Makes about 4 cups
1 cup raw pecans
1 cup raw cashews
Extra-virgin olive oil, for frying
6 large garlic cloves, very thinly sliced
6 large rosemary sprigs (6 inches each), stemmed
½ cup lightly packed sage leaves
1 cup unsalted shelled pistachios
1 cup roasted unsalted marcona almonds
Kosher salt and pepper
1. Preheat the oven to 350°. Spread the pecans and cashews on a rimmed baking sheet and toast for 8 to 10 minutes, until fragrant and the cashews are golden. Let cool.
2. Meanwhile, in a large skillet, heat ¼ inch of olive oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the crispy garlic to paper towels to drain. Carefully add the rosemary and sage to the skillet and cook until the sizzling slows and the herbs are crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain.
3. Pour off all but 2 tablespoons of the garlic-herb oil from the skillet. Add the toasted nuts along with the pistachios and almonds and cook over moderate heat, tossing and stirring frequently, until the nuts are warm and coated in the oil, 1 to 2 minutes. Season generously with salt and pepper, then fold in the crispy garlic and herbs. Transfer to a medium bowl and serve warm or at room temperature.
The mixed nuts can be stored in an airtight container at room temperature for up to 5 days.
From "The Ultimate Make-Ahead Thanksgiving Menu" courtesy of Food & Wine Magazine. All rights reserved.
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