Spicy Herb Roasted Nuts

Name: Spicy Herb Roasted Nuts
Ingredients: 1 1/2 cups almonds; 1 1/2 cups walnut halves; 1 cup hazelnuts; 1 cup pecan halves; 1/2 cup maple syrup; 1/4 teaspoon cayenne; 1 1/2 teaspoons chopped fresh oregano leaves; 1 1/2 teaspoons chopped fresh sage leaves; 1 1/2 teaspoons chopped fresh thyme leaves; 1 1/2 teaspoons chopped fresh rosemary leaves; 1 1/2 teaspoons chopped fresh savory leaves; 1 1/2 teaspoons chopped fresh marjoram leaves; 3 tablespoons olive oil; About 1 teaspoon kosher salt

14 ingredients

8 steps

Ingredients

1 1/2 cups almonds
1 1/2 cups walnut halves
1 cup hazelnuts
1 cup pecan halves
1/2 cup maple syrup
1/4 teaspoon cayenne
1 1/2 teaspoons chopped fresh oregano leaves
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh savory leaves
1 1/2 teaspoons chopped fresh marjoram leaves
3 tablespoons olive oil
About 1 teaspoon kosher salt

Directions

1

Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10- by 15-inch rimmed pan. Sprinkle nuts with 1 teaspoon salt.
2

Bake in a 300° oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes.
3

Let cool. Taste and add more salt if desired.
4

Nutritional analysis per 1/4 cup.
5

In lieu of fresh herbs, use dried ones (1/2 teaspoon of each). Store cool nuts airtight up to 3 days at room temperature or 1 month in the freezer.
6

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