The Holidays are a time for sharing new recipes. MAPLE-HERB ROASTED NUTS

This time of year we are all getting together with family and friends. Food is usually involved, but great food is always the buzz around town. I have attended many holiday parties over the past few weeks and I'd like to share some of the recipes that I have enjoyed. Now you can bring them to your next dinner party and be invited over and over again because everyone loves your yummy appetizers!


This recipe is the perfect hostess gift or you can make them and give them to your favorite teacher. My nineteen year old son Andrew got in on the action two years ago and made these nutritious and delicious treats for his teachers. It never hurts to show someone how much we love and appreciate them.

    
 MAPLE-HERB ROASTED NUTS
 
PREHEAT OVEN TO 350 DEGREES

1 1/2 POUNDS  PECANS
2       POUNDS  ALMONDS
2 1/2 POUNDS  WALNUTS
1/2 CUP              OLIVE OIL
1 CUP                 PURE MAPLE SYRUP
3 SPRIGS EACH- ROSEMARY, SAGE, MARJORAM, SAVORY, THYME, AND OREGANO
1 TEASPOON    CAYENNE PEPPER
                            SALT AND PEPPER TO TASTE

PICK HERBS OFF STEMS AND CHOP FINELY. COMBINE W/ NUTS, OIL, SYRUP AND CAYENNE PEPPER. TOSS TO COAT.

ROAST ON A SHEET PAN IN A 350 DEGREE OVEN FOR @ 15 MINUTES OR UNTIL GOLDEN BROWN AND TOASTED. YOU MAY NEED TWO PANS SO THAT THE NUTS ARE EVENLY DISPERSED ON SHEET PAN.

REMOVE FROM OVEN AND COOL. WHEN JUST COOL ENOUGH TO HANDLE, SPRINKLE LIBERALLY WITH KOSHER SALT AND FRESH GROUND PEPPER.

STORE NUTS IN AN AIR TIGHT CONTAINER. THEY WILL KEEP FRESH FOR TWO WEEKS. THEY MAY BE FROZEN AND WILL KEEP FOR A MONTH. REFRESH IN OVEN, AFTER THAWING.

YOU CAN SUBSTITUTE OTHER NUTS FOR THIS RECIPE LIKE PEANUTS, CASHEWS, MACADAMIA, ETC...

ENJOY!