Posted in appetizers/snacks, Food, Gifts, Kids in the Kitchen

Italian Nut Medley

When looking for a salty snack, I usually reach for a jar of nuts on the pantry shelf. Recently, I scoured my cookbooks for a recipe that might change up the taste of my everyday snack staple. Most recipes I found included a good dose of sugar which was definitely not the direction I was headed. I stumbled on a recipe in my Best of Country Cooking Cookbook from 1999. I had all of the ingredients on hand so I whipped up the quick recipe. What a yummy, crunchy, surprise! The four ingredient recipe calls for a mixture of Italian spices, a bit of butter and soy sauce mixed in with a few cups of quality nuts. After tasting this flavorful crunchy mix, I’m sure this will become a staple recipe in my snack folder.

Italian Nut Medley

2 tablespoons butter
4 cups quality mixed nuts ( cashews, hazelnuts, walnuts, almonds)
1 tablespoon soy sauce
1 envelope Italian salad dressing mix

In a skillet, melt the butter over medium heat. Add nuts; cook and stir constantly for 2 minutes. Stir in soy sauce. Sprinkle with salad dressing mix, stir to coat. Immediately transfer to a baking sheet and spread thinly to cool. Store in an airtight container.
Adapted from The Best of Country Cooking – 1999.




6 thoughts on “Italian Nut Medley

  1. Flavors I never would have thought to add, but I see how they would work! These look like great cocktail nuts. I particularly like the sound of the nutty, Earthy soy sauce! Mmmm! I bet coconut oil would work, too, as the butter. Based on your last post comment, it sounds like you eat less carbohydrates/sugar and more protein/fat? You’ve said a few times that you can’t eat certain foods.


    1. I also eat loads of fresh vegetables and low sugar fruit. I try to stay away from white flour and high carb/sugar items.
      No allergies… It just makes me feel better. πŸ™‚


      1. I am very much the same. Lots of veggies and also fruits like apples, berries, grapes, figs, cantaloupes and watermelons (some lower in sugar than other). We make our own breads using whole grains such as whole wheat, quinoa and oat flours. Beans and lentils, too, which are a nice, complex carb. πŸ™‚


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