Ingredients

• 2 tablespoons gently chopped fresh rosemary
• 9 to 10 sprigs fresh thyme, leaves stripped and chopped
• 1/4 teaspoon hot Hungarian paprika
• 2 cups pecan halves
• 1 cup almonds
• 1 cup walnut halves
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil

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Instructions

1. In a large pan on medium heat, add the rosemary and thyme. Toast until fragrant but not browned. Remove to a small bowl and add the paprika.
2. In the same pan, add the pecans, almonds and walnuts separately in batches and toast, constantly tossing, until fragrant and a taste test proves each batch to be tender. This should take anywhere from 5 to 10 minutes and will vary for each type of nut.
3. Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the rosemary mixture, drizzle with the olive oil and toss.