Minna’s recipes…for the munchies
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.