Denise L's Spicy Herb Roasted Nuts

Denise's Spicy Herb Roasted Nuts
Makes: 5 cups
Prep and cook time: About 50 minutes

For Holiday gifts, I usually make a triple or quadruple batch of savory spiced nuts. I got the inspiration for my recipe from Sunset Magazine. They had a recipe in their 1997 issue for a thanksgiving feast.

Notes: In lieu of fresh herbs, use dried ones (1/2 tsp of each). Or use 3 tbsp Herbs de Provence. (I like this a lot.)

1-1/2 cups almonds

1-1/2 cups walnut halves

1 cup hazelnuts

1 cup pecan halves

1/2 cup maple syrup

2 tbsp Tamari

1/4-1/2 tsp cayenne

1/4 tsp black pepper

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 tbsp olive oil

About 1 tsp sea salt

1. Mix almonds, walnuts, hazelnuts, pecans, maple syrup, tamari, cayenne, black pepper,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°F 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.

I modified the recipe using a slightly different herb combination, upped the cayenne, and added a few other ingredients. I sell this stuff to a few catering friends for heir events. You can use whatever nuts that you like and are affordable. The only thing I do not like in this mix are peanuts. They do not go well with the glaze. This stuff freezes well, and ships well too. It is best eaten within a month of making them. Lovely as an appetizer with champagne, or chopped and added to a salad.

Denise L.
(11/29/01)