Spiced Nuts with Rosemary & Thyme

By Mother

Ingredients

• 1 cup raw almonds
• 1 cup raw walnuts
• 1 cup raw pecans
• 3 tablespoons unsalted butter
• 2 tablespoons maple sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons fresh rosemary minced
• 2 tablespoons fresh thyme minced
• 1 teaspoon salt

Preparation

Step 1

Preheat oven to 300 degrees.

Place raw almonds, walnuts and pecans on a large parchment lined baking sheet.

In a medium sized sauce pan warm the butter over medium low heat. Once the butter has melted add the maple sugar cinnamon, rosemary and thyme. Stir continuously until the herbs have started to soften. Pour the mixture over the nuts, and stir to coat evenly. Sprinkle the nuts with salt.

Place the nuts in the oven for 10 minutes. Then stir them, and place them in the oven for another 10 minutes. Check the nuts again and if they are not toasted enough bake them for an additional 2 minutes. Allow them to cool and keep the refrigerated up to 1 week until use.