Spicy Herb-roasted Nuts | PCC Natural Markets

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Spicy Herb-roasted Nuts

Your rating: None (16 votes)
Your rating: None (16 votes)

Dress any bowl of nuts for the holidays with maple syrup and a savory, spicy blend of herbs and watch it disappear. We've chosen almonds, walnuts, pecans and hazelnuts — but any mix of nuts would make this irresistible. Nancy Taylor, PCC Director of Human Resources, has been making these mixed nuts and giving them as gifts for years.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Preheat oven to 300° F.

Mix all ingredients together in a shallow, rimmed baking sheet. Spread out in a single layer.

Bake about 45 minutes, until all the moisture is absorbed and nuts are fragrant and nicely browned. Stir occasionally, breaking up clumps.

Cool and store in an airtight container for 3 days at room temperature or up to 1 month in the refrigerator or freezer.

Recipe by Nancy Taylor, PCC staff

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too much liquid

I made this recipe three times before I got it right. Using 1/2 cup maple syrup made too much liquid, which took 1 1/2 hours of baking to cook off, resulting in burned nuts. I finally used 1/4 cup maple syrup and 1 1/2 Tbsp olive oil, plus the full amounts of spices, and cooked them 40 minutes; they are really good. Maybe not as sweet as they should be, but very good. Break them apart as they cool to prevent clumps.

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