Spicy Herb Roasted Nuts from Sunset magazine November 1997

1 1/2 cups almonds
1 1/2 cups walnut halves
1 cup hazlenuts
1 cup pecan halves
1/2 cup maple syrup
1/8 tsp. cayenne
1 1/2 teaspoons chopped fresh oregano leaves
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh savory leaves
1 1/2 teaspoons chopped fresh marjoram leaves
3 Tablespoons olive oil
About 1 teaspoon kosher salt

1.  Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10-by15 inch rimmed pan.  Sprinkle nuts with 1 tsp. salt.

2.  Bake in a 300º degree oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes.

3.  Let cool.  Taste and add more salt if desired.

Makes 5 cups