Sunny's Easy Rosemary and Thyme Toasted Nuts

• 2 tablespoons gently chopped fresh rosemary
• 9 to 10 sprigs fresh thyme, leaves stripped and chopped
• 1/4 teaspoon hot Hungarian paprika
• 2 cups pecan halves
• 1 cup almonds
• 1 cup walnut halves
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil

1. In a large pan on medium heat, add the rosemary and thyme.
2. Toast until fragrant but not browned.
3. Remove to a small bowl and add the paprika.
4. In the same pan, add the pecans, almonds and walnuts separately in batches and toast, constantly tossing, until fragrant and a taste test proves each batch to be tender.
5. This should take anywhere from 5 to 10 minutes and will vary for each type of nut.
6. Pour the nuts into a large bowl and season with salt and a few grinds of black pepper.
7. Sprinkle with the rosemary mixture, drizzle with the olive oil and toss.

gently, thyme, paprika, pecan halves, almonds, walnut halves, kosher salt, olive oil

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-rosemary-and-thyme-toasted-nuts.html (may not work)