Let’s be honest. You really aren’t a southerner if you don’t like roasted nuts. In the south, we serve them at weddings and baby showers next to the mints. I like to jazz them up and serve them on the bar at Friday Night Porch Party. Someone recently asked me how I made mine so I thought I would share. Many people only use pecans and that’s perfectly fine, but I like to add cashews and pistachios, which are my favorites.
Jay's Roasted Nut Medley
Ingredients:
1 stick butter
2 cups pecan halves
2 cups cashews
2 cups shelled pistachios
Coarse salt, to taste
Directions:
Preheat oven to 300 degrees. Place the butter on a large rimmed baking sheet and return to oven to melt the butter. Add in the nuts and stir until the nuts are completely coated. Return to the oven. Stir the nuts every 15 minutes until they are the color you prefer, about 30 minutes. I like mine a little browner so I go a little longer. Remove from oven and sprinkle generously with the salt. Cool before storing in an air tight container. They will keep for weeks.