Yield: 5 cups
1 ½ cups whole almonds
1 ½ cups walnut halves
1 cup pecan halves
1 cup hazelnuts
½ cup maple syrup (Grade B preferred)
¼ tsp cayenne
1 ½ tsp chopped fresh oregano leaves or ½ tsp dried oregano
1 ½ tsp chopped fresh sage leaves or ½ tsp dried sage leaves
1 ½ tsp chopped fresh thyme leaves or ½ tsp dried thyme leaves
1 ½ tsp chopped fresh rosemary leaves or ½ tsp dried rosemary leaves
1 ½ tsp chopped fresh savory leaves or ½ tsp dried savory leaves
1 ½ tsp chopped fresh marjoram leaves or ½ tsp dried marjoram leaves
3 Tablespoons olive oil
1 tsp kosher salt
Preheat oven to 300 degrees and line a 10 x 15 inch rimmed baking sheet with heavy foil. Spray foil lightly with kitchen spray.
Mix ingredients thoroughly and place on the prepared baking sheet in a thin layer.
Bake, stirring frequently, until all liquid evaporates and nuts are golden under the skin-about 45 minutes. It is important to thoroughly mix as they bake-I tend to repeatedly lift the foil around the edges to “toss” the nuts thereby coating more nuts with the bottom fluids.
Remove from oven and let cool. Taste and add more salt if desired. Store cool nuts in an airtight container at room temperature for 3 days or 1 month in the freezer.