4 cups mixed raw nuts, such as pecans, walnuts, almonds and cashews
32 sage leaves, torn into large pieces
One 8-inch rosemary sprig, leaves stripped
3 tablespoons extra-virgin olive oil
Salt
Freshly ground pepper

4 cup s mixed raw nuts, such as pecans, walnuts, almonds and cashews 32 sage leaves, torn into large pieces 3 tablespoons extra-virgin olive oil

Preheat the oven to 200°. On a large rimmed baking sheet,toss the mixed nuts with the sage, rosemary and olive oil and season with salt and pepper. Spread the nuts in an even layer. Bake for 3 hours; the nuts should not be browned. Let the nuts cool on the baking sheet until they are crisp. Then transfer to bowl and serve. The nuts can be stored in an airtight container for 3 days.