PCC Spicy Herb-roasted Nuts
Dress any bowl of nuts for the holidays with maple syrup and a savory, spicy blend of herbs and watch it disappear. We've chosen almonds, walnuts, pecans and hazelnuts — but any mix of nuts would make this irresistible. Nancy Taylor, PCC Director of Human Resources, has been making these mixed nuts and giving them as gifts for years.
Ingredients
PreparationIngredients
- 1 1/2 cups almonds Add to list
- 1 1/2 cups walnuts or cashews Add to list
- 1 cup hazelnuts Add to list
- 1 cup pecans Add to list
- 1/2 cup maple syrup Add to list
- 3 tablespoons olive oil Add to list
- 1/4 teaspoon cayenne pepper (or for spicier nuts, use 1/2 teaspoon) Add to list
- 1/2 teaspoon dried oregano Add to list
- 1/2 teaspoon dried sage Add to list
- 1/2 teaspoon dried thyme Add to list
- 1/2 teaspoon dried rosemary Add to list
- 1/2 teaspoon dried marjoram Add to list
- 1 to 1 1/2 teaspoons sea salt Add to list
Preparation
Mix all ingredients together in a 10-inch x 15-inch baking pan.
Bake at 300° F for about 45 minutes, until all the moisture is absorbed and the nuts are browned. Stir occasionally, breaking up clumps.
Cool and store in an airtight container for 3 days at room temperature or up to 1 month in the refrigerator or freezer.
Recipe by , PCC staff
Comments
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too much liquid
I made this recipe three times before I got it right. Using 1/2 cup maple syrup made too much liquid, which took 1 1/2 hours of baking to cook off, resulting in burned nuts. I finally used 1/4 cup maple syrup and 1 1/2 Tbsp olive oil, plus the full amounts of spices, and cooked them 40 minutes; they are really good. Maybe not as sweet as they should be, but very good. Break them apart as they cool to prevent clumps.
December 17, 2011 at 08:09 PM — Terry R (not verified)