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.
Spicy Herb Roasted Nuts
More From Sunset
- Calories: 217
- Calories from fat: 79%
- Protein: 4.2g
- Fat: 19g
- Saturated fat: 1.7g
- Carbohydrate: 11g
- Fiber: 2.3g
- Sodium: 77mg
- Cholesterol: 0.0mg
- 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
- 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.
- 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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