- 1 cup whole blanched almonds
- 1 teaspoon salt
- 1/2 cup hazelnuts
- 1/2 cup pecans
- 2 tablespoons Pompeian Extra Virgin Olive Oil
1. Heat oven to 350 degrees. Spread the almonds, pecans and hazelnuts in a single layer on a rimmed baking sheet. Bake nuts at 350 degrees for about 15 minutes, or until toasted and fragrant.
2. Remove from oven and carefully transfer to a bowl; toss well with Pompeian Extra Virgin Olive Oil and salt. Cool to room temperature and serve.