Classic Toasted Walnut and Sunflower Seed Mix

1.Preheat your oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper to ensure even toasting and easy cleanup.

2.In a medium mixing bowl, combine the walnut halves, sunflower seeds, olive oil, sea salt, black pepper, and dried thyme if using. Toss the mixture thoroughly with a spatula until every nut and seed is evenly coated in the oil and seasonings.

3.Spread the mixture onto the prepared baking sheet in a single, flat layer; avoid crowding the pieces to ensure they crisp up rather than steam.

4.Place the sheet in the center of the oven and toast for 8 to 12 minutes. At the 6-minute mark, stir the mixture with a spatula to rotate the seeds, as the smaller sunflower seeds will brown faster than the larger walnuts.

5.Remove from the oven when the walnuts smell deeply fragrant and the sunflower seeds have turned a light golden brown. Watch carefully during the final 2 minutes, as the high oil content in the nuts can cause them to burn quickly once they reach temperature.

6.Allow the mix to cool completely on the baking sheet for at least 20 minutes. This resting period is essential for the fats to stabilize and for the nuts to achieve their maximum crunchy texture before being stored or served.