New This Month

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


  1. Preheat oven to 350 degrees. Whisk syrup, oil, herbs, salt, and pepper in a large bowl.
  2. Add nuts; stir to coat. Spread mixture into an even layer on a parchment-lined rimmed baking sheet.
  3. 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.

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