Pepper and Truffle Oil Roasted Nuts
Pepper and Truffle Oil Roasted Nuts
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Pepper and Truffle Oil Roasted Nuts

10 MIN
375 ml (1 1/2 cup), approximately



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


  1. P.S. The oil/salt pepper ratio works better on the pecans than it did with the almonds. Move groves for everything to fold into

  2. These were not bad ....but not terribly great either! If you should make these, bump the truffle oil up and decrease the olive oil. I wouldn't add much more oil as the nuts do become greasy! Bump the salt and pepper up also as you can barely taste them. I just used almonds and pecans as that was what I had on hand! I have a lot of truffle oil that needs to be used up, so I might try this recipe again!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.