Pepper and Truffle Oil Roasted Nuts
Pepper and Truffle Oil Roasted Nuts
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
Instructions
- 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