Pepper and Truffle Oil Roasted Nuts
Pepper and Truffle Oil Roasted Nuts
Rating: (1 rated)
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
  • Preparation
  • 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.
  • Description
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