Ingredients:

1 1/2 c 1/2 c 1 1/2 c 1 c 1 c 1/4 tsp 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp 3 T Abt 1 tsp

almonds maple syrup walnut halves hazelnuts pecan halves cayenne chopped fresh oregano leaves chopped fresh sage leaves chopped fresh thyme leaves chopped rosemary chopped fresh marjoram leaves savory olive oil salt

Procedure:

Prep and cook time: about 50 minutes
1.  Preheat oven to 300ºF.
2.  Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10" x 15" rimmed pan.
3.  Sprinkle nuts with 1 tsp. salt.
4.  Bake, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test) about 45 minutes.
5.  Let cool.
6. Taste and add more salt if desired.

Notes: In lieu of fresh herbs, may use dried ones (1/2 tsp. of each).

Store cool nuts airtight up to 3 days at room temperature or 1 month in the freezer.

Yields: 5 cups