Pepper and Truffle Oil Roasted Nuts | RICARDO

Ingredients

• 1/2 cup (125 ml) blanched hazelnuts, toasted
• 1/2 cup (125 ml) whole almonds, toasted
• 1/2 cup (125 ml) whole pecans, toasted
• 1 teaspoon (5 ml) olive oil
• 2.1/2 to 1 teaspoon (5 to 5 ml) truffle oil or walnut oil (to taste)
• 1/2 teaspoon (2.5 ml) fleur de sel
• 1/4 teaspoon (1 ml) pepper