Savory Cocktail Nuts

Makes 6 cups

Preheat oven to 350°.  In a bowl, combine 2 cups each of unsalted pecans, almonds and walnuts.  Add ¼ cup maple syrup, 2 tablespoons of olive oil, 2 tablespoons of minced herbs (such as rosemary, sage, savory and thyme) and ¼ teaspoon cayenne pepper; toss well.  Spread the nuts on a rimmed baking sheet and toast for 15 minutes or until brown, stirring occasionally.  Season with salt and pepper and toss frequently until cooled.

-Adapted from The Causal Vineyard Table by Carolyn Wente and Kimball Jones

 

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