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.
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.
Let cool. Taste and add more salt if desired.
Nutritional analysis per 1/4 cup.
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.
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Fourth year in a row I have made these for dinner parties and for gifts. Love 'em.
This year I did a number of batches. Tired the fresh herb route and also dried. Frankly, prefer dried to fresh. And, to make things even simpler, I just use pre-mixed Herbs de Provence. I double the cayenne amount, btw.
Always a hit. Serve 'em warm.
This is a WONDERFUL recipe; rich and warm and perfect for the holidays, especially Thanksgiving. I do use dried savory but the rest of the herbs are pretty easy to find and can be used in the stuffing! I have made this receipe every year since it was first published and each year, the nuts disappear in a flash. Easy to make, and well worth the effort to find the fresh herbs and variety of nuts.