- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1-1/2 teaspoons minced fresh rosemary
- 1-1/2 teaspoons minced fresh thyme
- 1 cup salted cashews
- 1/2 cup pecan halves
- 1/2 cup whole almonds
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, melt butter over medium heat. Stir in brown sugar, rosemary and thyme. Add nuts; toss to coat. Spread into prepared pan. Bake 10-12 minutes or until toasted.
- Immediately transfer to waxed paper; cool completely. Store in an airtight container. Yield: 2 cups.
Originally published as Herbed Nut Mix in Taste of Home Christmas Annual Annual 2012, p168
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