Name: Pepper and Truffle Oil Roasted Nuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 375 ml (1 1/2 cup), approximately
Ingredients: 1/2 cup (125 ml) blanched hazelnuts, toasted; 1/2 cup (125 ml) whole almonds, toasted; 1/2 cup (125 ml) whole pecans, toasted; 1 teaspoon (5 ml) olive oil; 2.1/2 to 1 teaspoon (5 to 5 ml) truffle oil or walnut oil (to taste); 1/2 teaspoon (2.5 ml) fleur de sel; 1/4 teaspoon (1 ml) pepper

Ingredients

- 1/2 cup (125 ml) blanched hazelnuts, toasted
- 1/2 cup (125 ml) whole almonds, toasted
- 1/2 cup (125 ml) whole pecans, toasted
- 1 teaspoon (5 ml) olive oil
- 2.1/2 to 1 teaspoon (5 to 5 ml) truffle oil or walnut oil (to taste)
- 1/2 teaspoon (2.5 ml) fleur de sel
- 1/4 teaspoon (1 ml) pepper

Preparation

- In a skillet over medium heat, heat nuts, stirring constantly until well browned.
- Off the heat, add oil, sea salt and pepper. Toss to coat nuts. Let cool.
- Serve with a cheese plate. Keeps for 2 weeks in an airtight container in a cool and dry place.

Pepper and Truffle Oil Roasted Nuts

Categories

Ingredients

Preparation

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