- 8 cups unsalted raw mixed nuts (such as brazil nuts, walnuts, cashews, pecans, almonds, pistachios, and/or peanuts)
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/3 cup maple syrup
- 3 tablespoons brown sugar
- 1/4 cup chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1-2 tablespoons sea salt, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Mix the melted butter, maple syrup, and brown sugar in a medium bowl. Mix the rosemary, thyme, salt, garlic powder, cinnamon, and cayenne in a small bowl and set both bowls aside.
- Spread the nuts onto the prepared baking sheet and bake for 5-7 minutes, or until just warmed.
- Drizzle the butter mixture over nuts and toss to coat. Add the herb and spice mixture and toss again to coat well. Spread the nuts into an even layer.
- Bake for 15-20 minutes, stirring every five minutes or so, until the nuts are golden brown. Let the nuts cool completely on the baking sheet, then break up any large chunks by hand and serve at room temperature. Leftover nuts will keep in a jar on the counter for several days.
- You may want to start with less salt—you can always add additional salt to nuts once they’re roasted.
- These mixed nuts may be frozen in freezer bags in zip-top bags for future parties or gifting.
Keywords: snacks, appetizers, nuts, gluten-free, grain-free, vegetarian