25-Minute Garlic and Rosemary Roasted Walnuts
Infused with fragrant olive oil, this roasted nut recipe combines crispy sage, rosemary, and garlic for a gourmet twist on a simple snack. Perfectly seasoned and nutrient-rich, it’s a fast, flavorful dish ideal for entertaining or healthy everyday nibbling.
Equipment
- 1 12" non-stick skillet – for frying herbs and tossing the nuts in flavored oil
- 1 Sheet pan – for roasting the nuts
- 1 Chef’s knife – for slicing garlic and prepping herbs
- 1 Cutting board – used during herb and garlic prep
- 1 Slotted spoon – for draining crispy herbs and garlic safely
Ingredients
- 1 pound raw mixed nuts unsalted preferred
- ½ cup extra virgin olive oil
- 6 sprigs fresh rosemary leaves removed from stems
- ½ cup fresh sage leaves lightly packed
- 8 cloves garlic thinly sliced
- Sea salt to taste (Maldon or flaky salt recommended)
Instructions
- Toast the Nuts in the Oven: Preheat your oven to 350°F (175°C). Spread the raw mixed nuts out evenly in a single layer on a sheet pan. Place the pan in the oven and roast the nuts for about 8 minutes, or until they become fragrant and just start to turn golden. Remove from the oven and set aside.
- Prepare the Aromatics: While the nuts are roasting, slice the garlic cloves as thinly as possible. Strip the rosemary leaves from their stems and loosely measure out the sage leaves.Set everything up for quick access, as the frying will happen quickly.
- Fry the Garlic and Herbs: In a large skillet, pour enough olive oil to cover the bottom by about ¼ inch. Heat over medium heat until the oil shimmers. Carefully add the sliced garlic to the hot oil. Let it sizzle and turn golden brown, about 5 minutes, then remove with a slotted spoon and place on a paper towel to drain. Next, fry the rosemary leaves for 30 to 60 seconds, or until crisp. Remove and drain on paper towels. Finally, add the sage leaves in small batches (they will bubble vigorously due to their moisture). Fry each batch for 30 to 60 seconds, until the leaves stop bubbling and turn crisp. Transfer to paper towels and lightly season the herbs and garlic with sea salt while still warm.
- Infuse the Nuts with Flavor: Carefully pour off excess oil from the skillet, leaving about 1½ tablespoons in the pan. (Store the remaining herb-infused oil in a jar for other uses—it’s liquid gold for salads and roasted veggies.) Add the roasted nuts to the pan with the reserved oil and return to medium heat. Toss gently to coat and warm them through, about 2 minutes. Remove from heat.
- Finish and Serve: Stir in the crispy garlic and fried herbs. Give everything a final sprinkle of flaky sea salt.Serve warm for the best flavor and crunch.
Notes
- Oil Depth Matters: You need just enough oil (around ¼ inch deep) to safely fry herbs and garlic without burning. Adjust based on your pan size.
- Fry Herbs in Batches: Herbs like sage contain moisture and can cause hot oil to splatter. Fry in small batches to keep things safe and crisp.
- Save the Infused Oil: Don’t toss out the leftover olive oil—it’s now infused with garlic and herbs and makes a delicious dressing or finishing oil.
- Make Ahead Friendly: This recipe can be made up to 5 days in advance. Store cooled nuts in an airtight container at room temperature.
- Customize Your Mix: Try using your favorite nuts like almonds, pecans, cashews, or hazelnuts—or add a pinch of chili flakes for heat.
