Roasted Mixed Nuts
At a cocktail hour, pass candy cups of sweet-and-savory nuts for a delicious, no-fuss treat. Each paper "bowl" holds just the right snack-size amount. Our homemade mix is served with store-bought Marcona almonds.
- Yield: Makes 6 cups
Photography: Charles Schiller
Source: Martha Stewart Weddings, Fall 2004
- 3/4 teaspoon coarse salt
- 1/4 teaspoon cayenne pepper
- 2 cups each toasted pecans, almonds, and walnuts
- 1/4 cup pure maple syrup
- 3 tablespoons olive oil
- 1 tablespoon each finely chopped fresh thyme, rosemary, and sage
Preheat oven to 350 degrees. Whisk syrup, oil, herbs, salt, and pepper in a large bowl.
Add nuts; stir to coat. Spread mixture into an even layer on a parchment-lined rimmed baking sheet.
Bake, stirring occasionally and rotating sheets halfway through, until nuts are dry and golden, 15 to 18 minutes. Spread nuts in a single layer on parchment paper to cool.