Instructions: Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10- by 15-inch rimmed pan. Sprinkle nuts with 1 teaspoon salt.

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

Let cool. Taste and add more salt if desired.

This recipe yields 5 cups; 20 servings.

Comments: In lieu of fresh herbs, use dried ones (1/2 teaspoon of each). Store cool nuts airtight up to 3 days at room temperature or 1 month in the freezer.

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