Spicy Herb Roasted Nuts

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.

Yield: Makes 5 cups

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

217 (79% from fat)

Protein:

4.2g

Fat:

19g (sat 1.7)

Carbohydrate:

11g

Fiber:

2.3g

Sodium:

77mg

Cholesterol:

0.0mg