Alice Waters’ latest cookbook My Pantry is a gem. In nearly sixteen years of cooking for my family, I haven’t seen such universal love for a recipe as the one on page 30.

Alice Waters, legendary founder of Chez Panisse and the Edible Schoolyard, invokes the simple pleasure and experience of meals. The impact of a set table and ingredients selected with care, creativity and a little love.

Slow Roasted Nuts with Sage Leaves are a massive hit with everyone in our house (age 15 down to seven)…and anyone who visits.

The aroma is intoxicating. The sage leaves melt on your tongue. Each batch barely lasts a day.

I’ve subbed the olive oil with coconut oil (even more buttery, decadent) and added a touch of rosemary. The whole house smells delicious as they roast, and it’s such a healthy, easy snack.

“Roasting a mixture of nuts at a low temperature is a wonderful method,” Alice Waters writes in My Pantry. ”At high temperatures, some kinds of nuts in the mixture may burn, but they won’t if roasted with the others at a low temperature. The delightfully crisped sage leaves are as satisfying as the roasted nuts themselves.”

Slow Roasted Nuts with Sage Leaves*

Start to finish: 40 minutes (10 minutes active)

Makes about 3 1/2 cups

1 cup walnuts

1 cup almonds

1 cup pecans

1 1/2 cups loosely packed sage leaves (I add dried rosemary, but fresh would be even better)

3 tablespoons extra-virgin olive oil (I substitute with coconut oil, melted)

1 teaspoon salt

Heat the oven to 275 F. Line a rimmed baking sheet with kitchen parchment.

In a medium bowl, mix together the nuts and sage leaves. Add the oil and salt and toss gently until the nuts and sage are evenly coated.

Spread the nuts and sage on the prepared baking sheet and bake for 20 minutes. Stir the nuts and return them to the oven for 10 more minutes. Remove the pan from the oven and break a few nuts open. If their centers are golden brown they are done; if the nuts still need more time, stir them and return them to the oven, checking every 5 minutes or so. You want them to roast fully, not burn. I usually find 35 minutes is about right.

*Recipe from “My Pantry,” by Alice Waters with Fanny Singer, Pam Krauss Books, an imprint of the Crown Publishing Group, ©2015