Minna’s recipes…for the munchies


Munchie nuts

Here is an easy recipe to have on hand for entertaining – or just for a case of the munchies.   Stored in an airtight container at room temperature the nuts will keep well for a week or so (assuming they last that long); or for month or so in the freezer.  Makes about 5 cups.
                                                                                     Spicy Herb Roasted Nuts

1½ cups almonds
1½ cups walnut halves
1 cup hazelnuts
1 cup pecan halves
½ cup maple syrup
¼ teaspoon cayenne
1½ teaspoons chopped fresh oregano leaves
1½ teaspoons chopped fresh sage leaves
1½ teaspoons chopped fresh thyme leaves
1½ teaspoons chopped fresh rosemary leaves
1½ teaspoons chopped fresh savory leaves
1 ½ teaspoons chopped fresh marjoram leaves
3 tablespoons olive oil
About 1 teaspoon kosher salt

1.  Mix all nuts with maple syrup, olive oil, cayenne and all herbs in a
     10 by 15 inch rimmed pan.  Sprinkle nuts with 1 teaspoon salt.
2.  Bake in a 300 degree oven, stirring occasionally, until all liquid
     evaporates and nuts are golden – about 45 minutes.
3.  Let cool.  Taste and add more salt if desired.

                  Instead of buying each type of nut individually I buy the large containers of deluxe mixed nuts – no peanuts.  Archer Farms (available at Target) is a good mix.  Other brands are available at BJs or Sam’s Club.
 You can substitute dried herbs – 1 teaspoon of each – for the fresh herbs.  I usually use McCormick’s Italian Seasoning the equivalent of  9 teaspoons.


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