- 3 cups organic unsalted, unroasted California nuts (almonds, cashews, walnuts, etc.)
- 3 ½ tablespoons Straus Creamery unsalted butter
- 1 heaping tablespoon fresh sage leaves, roughly chopped
- 1 ½ teaspoons local honey
- Sea salt, to taste
Yield: 3 cups
Place a large, heavy skillet (cast iron works well) over medium-high heat until hot. Add the nuts and stir occasionally until lightly golden brown. Watch them carefully—they can burn quickly!
Remove the nuts from the skillet and place on a large plate or baking sheet in a single layer. Set aside.
With a damp towel, carefully wipe out the skillet to remove any residual nut pieces. Over medium-high heat, add the butter to the skillet and swirl to coat the pan. Let bubble for about a minute or until the butter begins to turn a light golden brown. Turn off the heat and immediately add the sage and swirl to combine, being careful not to let the sage burn.
Add the nuts back to the pan, along with the honey and a generous amount of sea salt. Toss to combine and place the nuts on a baking sheet or large plate in a single layer to cool.
Once cooled, taste and re-season with salt, if necessary. Package the nuts in airtight glass containers with a cheerful tag and bow. These will keep for about a week and a half and may be refrigerated to preserve their freshness. They may also be quickly warmed in a large saute pan or skillet over medium-high heat, stirring frequently, before serving.