Spicy Herb Roasted Nuts
Mixed almonds, walnuts, hazelnuts, and pecans tossed with maple syrup, cayenne, and a big handful of chopped fresh herbs, then slow-roasted until golden and crisp.
Ingredients
- 1 ½ cups almonds
- 1 ½ cups walnut halves
- 1 cup hazelnuts
- 1 cup pecan halves
- ½ cup maple syrup
- ¼ teaspoon cayenne
- 1 ½ teaspoons fresh oregano leaves (chopped)
- 1 ½ teaspoons fresh sage leaves (chopped)
- 1 ½ teaspoons fresh thyme leaves (chopped)
- 1 ½ teaspoons fresh rosemary leaves (chopped)
- 1 ½ teaspoons fresh savory leaves (chopped)
- 1 ½ teaspoons fresh marjoram leaves (chopped)
- 3 tablespoons olive oil
- about 1 teaspoon kosher salt (plus more to taste)
Instructions
- Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and olive oil in a 10-by-15-inch rimmed pan.
- Sprinkle nuts with 1 teaspoon salt.
- Bake in a 300°F oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes.
- Let cool. Taste and add more salt if desired.
Notes
Source noted in PDF: Sunset.com. ©2021 The Herb Society of America.
