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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