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Ingredients
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1 cup
raw hazelnuts
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1 cup
raw walnuts, chopped
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1/4 cup
pine nuts
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2 tablespoons
olive oil
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1 tablespoon
tomato paste
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1/4 cup
freshly grated Parmesan cheese
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1 teaspoon
sugar
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2 teaspoons
kosher salt
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1 tablespoon
dried basil
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1 teaspoon
fresh oregano, minced
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1/2 teaspoon
fennel seeds, crushed
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1/2 teaspoon
garlic powder
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1/2 teaspoon
onion powder
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1/2 teaspoon
smoked paprika
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1/4 teaspoon
crushed red pepper
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1/2 cup
croutons (preferably homemade, no larger than hazelnuts)
Directions
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Preheat your oven to 275° F. In a medium-sized bowl, toss the hazelnuts, walnuts, and pine nuts with the oil, and tomato paste, Parmesan cheese, and sugar. In a separate bowl, mix together the salt, dried basil, fresh oregano, fennel seeds, garlic powder, onion powder, smoked paprika, and crushed red pepper. Set aside. Line a baking sheet with a silpat mat (or parchment) and place the nut mixture on the sheet. Bake for 15 to 17 minutes, tossing three times during baking—the pine nuts will be golden and the tomato paste crusty when they are done. As soon as the nuts come out of the oven, mix in the spice mixture and croutons. Let them cool completely before serving (or move to an airtight container for storage).
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