Walnuts and almonds with rosemary, thyme, mandarin and lemon: easy recipe to show off the nuts on your snack table


Nuts are part of the most traditional and popular aperitif and snack throughout the year, and they should not be underestimated at Christmas as well. For a special occasion, there is nothing like preparing our own mix giving them a more aromatic touch and roasting them at home, with recipes as simple as the one we propose today.

We already know in this house what a good investment natural dried fruits are cooked with different spices, aromatic herbs and other dressings, creating sweet and sour or spicy flavors, and enhancing their crisp and crisp texture. In addition, they are cheaper than buying them already roasted or fried.

This time the inspiration came from combining two recipes by Martha Stewart, adapting them a bit to our taste, as it seemed more interesting - and tasty - to mix walnuts and almonds with two very Mediterranean herbs, thyme and rosemary in the same bite.


For 6 people
  • Raw shelled walnuts 200 g
  • Raw shelled almonds 200 g
  • Butter 40 g
  • Honey 10 ml
  • Fresh thyme or a little less dry 2
  • Fresh rosemary or a little less dry 3
  • Sweet or hot paprika 1 g
  • Granulated garlic (1/2 teaspoon) 2 g
  • Lemon 1
  • Tangerine 1
  • Coarse salt

How to make walnuts and almonds with rosemary, thyme and lemon

Difficulty: Easy
  • Total time 15 m
  • Elaboration 5m
  • Cooking 10 m

Wash the rosemary, thyme (if fresh), lemon and tangerine. Thoroughly dry the herbs with parchment paper, remove the leaves and roughly chop them with a knife, especially the rosemary.

Melt the butter in a large frying pan over low heat, add the honey and mix. Add the herbs, a pinch of paprika, the granulated garlic, the zest of half a tangerine and half a lemon. Also add 15 ml of lemon juice and a little more tangerine juice. Stir and let everything heat up for 1 minute, taking care that nothing burns.

Incorporate the nuts, splitting some nuts so that they are not all whole halves, and stir gently so that they are well impregnated with the mixture, adding a pinch of salt. Cook, stirring, for about 5-6 minutes, or until toasted to taste.

Remove to an unopened container until cool, or directly to bowls or source where they will be served. Season with coarse salt

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