Recipe(tried): REC: Spicey nuts

Spicy Herb Roasted Nuts
from Sunset Magazine

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 tsp. cayenne
1 1/2 tsp. chopped fresh oregano leaves
1 1/2 tsp. chopped fresh sage leaves
1 1/2 tsp. chopped fresh thyme leaves
1 1/2 tsp. chopped fresh rosemary leaves
1 1/2 tsp. chopped fresh savory leaves
1 1/2 tsp. chopped fresh marjoram leaves
3 tbs. olive oil about 1 tsp. 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 tsp. salt.

2. Bake in a 300 degree 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.

Prep and cook time: About 50 minutes

Notes: In lieu of fresh herbs, used dried ones (1/2 teaspoon of each). Store cool nuts airtight up to 3 days at room temperature or 1 month in the freezer.

Makes: 5 cups