I love a good mixture of nuts (the kind that grow on trees) anytime of the year but around the holidays I like to make something special. This mixture is great served along cocktails or as a hostess gift for an upcoming holiday party.
This nut combination satisfies both the sweet (from the maple syrup) and the savory (herbs and cayenne pepper) side of the taste spectrum. You can adjust the amount of cayenne pepper to your liking.
The key here is starting with a good selection of nuts. I used some of my favorites in equal parts – almonds, cashews, pecans and pistachios. You can use any combination you like just be sure to start with unsalted and raw nuts (you’ll need six cups). Add to these nuts a selection of chopped fresh herbs such as rosemary, sage and thyme. If you don’t have all three, it’s fine to use more of each of two herbs as long as you end up with three tablespoons.
It all comes together in one bowl and bakes up in about 15 minutes – quick and delicious and perfect for this time of year.
| Herb Nut Mix | Print |
- 1-1/2 cups each of almonds, cashews, pecans and pistachios (unsalted and raw)
- ¼ cup pure maple syrup
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon each of chopped rosemary, sage and thyme
- ¼ teaspoon cayenne pepper (or to taste)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground pepper
- Preheat oven to 350°F.
- In a bowl, toss nuts with maple syrup, olive oil, herbs, cayenne pepper, salt and pepper.
- Spread the nuts on a large rimmed baking sheet covered in parchment paper. Bake for 12 to 15 minutes, stirring occasionally, until browned. (Be sure to watch nuts carefully so they do not burn.)
- Serve nuts warm or at room temperature.
* Nuts will keep stored at room temperature up to 2 weeks or frozen for up to 6 months. Defrost for about 30 minutes before serving.
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