- 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
- calories 217
- caloriesfromfat 79 %
- protein 4.2 g
- fat 19 g
- satfat 1.7 g
- carbohydrate 11 g
- fiber 2.3 g
- sodium 77 mg
- cholesterol 0.0 mg
How to Make It
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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