cynupstateny
Well-known member
2 cups pecans
2 cups almonds
2 cups walnuts
1/4 cup pure maple syrup
2 tbsp evoo
2 tbsp finely chopped mixed fresh rosemary, sage, savory and thyme
1/4 tsp cayenne
salt and pepper
Preheat oven to 350° In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne. Spread the nuts on a rimmed baking sheet and bake for 15 minutes, stirring occasionally, until browned. Season the nuts with salt and pepper and toss frequently until cooled.
Make ahead: The nuts can be stored in an airtight container for up to 2 weeks.
Source: The Casual Vineyard Table, by Carolyn Wente and Kimball Jones
2 cups almonds
2 cups walnuts
1/4 cup pure maple syrup
2 tbsp evoo
2 tbsp finely chopped mixed fresh rosemary, sage, savory and thyme
1/4 tsp cayenne
salt and pepper
Preheat oven to 350° In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne. Spread the nuts on a rimmed baking sheet and bake for 15 minutes, stirring occasionally, until browned. Season the nuts with salt and pepper and toss frequently until cooled.
Make ahead: The nuts can be stored in an airtight container for up to 2 weeks.
Source: The Casual Vineyard Table, by Carolyn Wente and Kimball Jones