Roasted nuts with rosemary and thyme

Ingredients:

• 2 tbsp coarsely chopped fresh rosemary
• 9-10 fresh sprigs of thyme, leaves picked and chopped
• 1/4 teaspoon hot Hungarian paprika
• 1 cup almonds
• 2 tbsp. pecan halves
• 1 cup walnut halves
• 1 tbsp. l. olive oil

Preparation:

1. In a large skillet, combine the rosemary and thyme and toast over medium heat until fragrant but not browned. Transfer to a small bowl and stir in the paprika.
2. Add the almonds to the same pan and toast for 1 minute. Add the pecans and toast for another minute. Add the walnuts and continue toasting until heated through, about 5 minutes.
3. Place the nuts in a large bowl and sprinkle with salt and a few grinds of black pepper. Sprinkle with the herb and paprika mixture, drizzle with olive oil, and toss to coat. Serve warm.