SLOW-ROASTED NUTS WITH SAGE LEAVES
“Roasting a mixture of nuts at a low temperature is a wonderful method,” Alice Waters writes in “My Pantry.”
‘’At high temperatures, some kinds of nuts in the mixture may burn, but they won’t if roasted with the others at a low temperature. The delightfully crisped sage leaves are as satisfying as the roasted nuts themselves.”
Start to finish: 40 minutes (10 minutes active)
Servings: makes about 3 ½ cups
1 cup walnuts 1 cup almonds 1 cup pecans 1 ½ cups loosely packed sage leaves 3 tablespoons extra-virgin olive oil 1 teaspoon salt
Heat the oven to 275 F. Line a rimmed baking sheet with kitchen parchment. In a medium bowl, mix together the nuts and sage leaves. Add the oil and salt and toss gently until the nuts and sage are evenly coated.
Spread the nuts and sage on the prepared baking sheet and bake for 20 minutes. Stir the nuts and return them to the oven for 10 more minutes.
Remove the pan from the oven and break a few nuts open. If their centers are golden brown they are done; if the nuts still need more time, stir them and return them to the oven, checking every 5 minutes or so.
You want them to roast fully, not burn. I usually find 35 minutes is about right.