Ingredients

11/2 cups almonds

11/2 cups walnut halves

1 cup hazelnuts

1 cup pecan halves

1/2 cup maple syrup

1/4 teaspoon cayenne

11/2 teaspoons chopped fresh oregano leaves

11/2 teaspoons chopped fresh sage leaves

11/2 teaspoons chopped fresh thyme leaves

11/2 teaspoons chopped fresh rosemary leaves

11/2 teaspoons chopped fresh savory leaves

11/2 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.