Yield
Makes 5 cups
James Carrier

How to Make It

Step 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.

Step 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.

Step 3

Let cool. Taste and add more salt if desired.

Step 4

Nutritional analysis per 1/4 cup.

Chef's Notes

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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