Party Nuts

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I’ve been making some version of these herbed “bar snack” nuts for about fifteen years now, and it’s only in the last few that I’ve noticed a quirk—a quirk not in the recipe, but rather a quirk in me. It seems I pick out all the almonds first. What’s up with that? I love almonds. But, apparently, I really love walnuts and pecans.

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Evidently, I save the best bites for last.

So this year’s batch is just a two-nut blend (plus, I’d used up all my almonds making a double batch of spritz, and it was too cold to go back out to the store one more time).

 

This versatile, giftable snack is perfectly scalable (I’ll often make a wee batch to top salads for the week), so use what you love and use what you’ve got.

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Party Nuts

makes 6 cups; keeps about two weeks in an airtight container

 

  • 6 cups mixed raw, unsalted nuts (I generally do pecans, almonds, and walnuts)
  • 1/4 cup maple syrup
  • 2 tbsp olive oil
  • 3 tbsp minced, fresh herbs (think rosemary, sage, thyme, and/or savory)
  • 1/4-1/2 tsp cayenne pepper (or to taste)
  • salt and pepper, to taste

Preheat oven to 350º.

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I go heavy on the rosemary, with a lighter hand on the sage and thyme. One other note: cayenne’s kick varies greatly based on age and source. Start with the 1/4-teaspoon and work your way up.

 

In a large bowl, combine all ingredients except the salt and pepper; toss well.

Spread evenly on a rimmed baking sheet and toast for fifteen minutes or until browned, stirring every five minutes. Season with salt and pepper, and toss frequently until cooled.

 

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In less than a half hour, get six jars for gifting or for hoarding.

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