Prep and cook time: 50 minutes

Notes: In lieu of fresh herbs, use dried ones (1/2 teaspoon of each). Store cool nuts airtight up to 3 days at room temperature or 1 month in the freezer.

Makes: 5 cups

1-1/2 cups almonds
1-1/2 cups walnuts
1 cup hazelnuts
1 cup pecan halves
1/2 cup maple syrup
1/4 teaspoon cayenne
1-1/2 teaspoons, each, chopped fresh:

oregano leaves
thyme
rosemary leaves
savory leaves
marjoram

3 tablespoons olive oil
1 teaspoon kosher flake salt

1. Mix nuts with herbs, syrup and oil. Spread in a 10"x15" sheet pan, and sprinkle with the salt.

2. Bake in a 300° oven, stirring occasionally, until the liquid evaporates, and nuts are golden under the skin (break some open to test), about 45 minutes.

3. Let cool; taste and add a little more salt if desired. (Note: I have never added more salt.)