Prep and cook time: About 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 ½ c. almonds

1 ½ c. walnut halves

1 c. hazelnuts

1 c. pecan halves

½ c. maple syrup

¼ t. cayenne

1 ½ t. chopped fresh oregano leaves

1 ½ t. chopped fresh sage leaves

1 ½ t. chopped fresh thyme leaves

1 ½ t. chopped fresh rosemary leaves

1 ½ t. chopped fresh savory leaves

1 ½ t. chopped fresh marjoram leaves

3 T. olive oil

~ 1 t. kosher salt

1. Mix all ingredients except the salt in a 10- by 15-inch rimmed pan and spread evenly. Sprinkle the salt over the mixture.
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.

Per ¼ cup: 217 cal., 79% (171 cal.) from fat; 4.2 g protein; 19 g fat (1.7 g sat.); 11 g carbo (2.3 g fiber); 77 mg sodium; 0 mg chol.