Greek Pistachios and Pine Nuts

The ingredients in these nuts, as well as the nuts themselves, are customarily found in many Greek dishes. They are best paired with a big hunk of feta cheese, marinated olives, and figs (either fresh or dried will do).

Makes 2 cups.

1 cup lightly toasted shelled pistachio nuts
1 cup lightly toasted pine nuts
2 teaspoons olive oil
¾ teaspoon dried Greek oregano
1 teaspoon chopped fennel seeds
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Grated zest of ½ lemon

1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

2. Place the nuts and oil in a large bowl and toss until well coated. Add the oregano, fennel seeds, salt, and pepper and toss again to coat evenly.

3. Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and cook until they begin to color, about 10 minutes.

4. Remove from the oven, immediately loosen the nuts with a metal spatula, sprinkle evenly with the lemon zest, and set aside to cool before serving.

Not just for snacking: Sprinkle them over a Greek salad.

From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)