Lavender Cumin Roasted Nuts

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


6 cups of raw nuts --
equal parts of pecan & walnut halves, and whole, skin-on almonds

Herb mixture:
1 tablespoon salt (sea salt preferred)
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 tablespoon fresh dried English thyme
2 tablespoons fresh dried lavender
1/3 cup of grapeseed oil or olive oil


Combine salt and herb mixture in bowl. Add grapeseed oil. Mix thoroughly and set aside.

Preheat oven to 350°. Using a medium size bowl, toss nuts with oil and herb mixture.

Spread mixture on a cookie sheet and roast for 10 minutes. Remove from the oven, toss and return to the oven for 10 additional minutes. Remove from oven, toss and return for 10 more minutes (30 minutes total).

Store in tight container for up to two weeks.


Suggested Pairing: