Many years ago I got this recipe out of Sunset Magazine. Started using as gifts for my co-workers, sometimes making extra so we had them around the house through the holidays. I usually do not eat nuts but these are tasty.
I don’t always use the same type of nuts but mix it up and measure them out in 5 cup batches.
I also frequently use sugar-free maple syrup. Several of my co-workers are diabetic or in general are trying to stay away from sugar. (This is why I rarely bring whoopie pies to the office!)
I also don’t always use fresh herbs and change up how much cayenne pepper I used so they taste slightly different every year.
Great to bring to a party as the contribution to the festivities.
By December 18, 2012Published:
Many years ago I got this recipe out of Sunset Magazine. Started using as gifts for my co-workers, sometimes making extra so we had …
- 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 pepper
- 1 1/2 tsp fresh oregano chopped
- 1 1/2 tsp fresh sage chopped
- 1 1/2 tsp fresh thyme chopped
- 1 1/2 tsp fresh rosemary chopped
- 1 1/2 tsp fresh savery chopped
- 1 1/2 tsp fresh marjoram chopped
- 3 tablespoons olive oil
- 1 tsp salt or less or none
- Mix nuts with syrup, pepper, herbs and oil in baking dishes. (Doreen's note: I do in a big bowl. Spray cookie sheet with oil so they don't stick so much and spread out.)
- Bake in 300 degree oven, stirring occasionally, until all liquid evaporates and nuts are golden--about 45 minutes.
- Course: Snack
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