Spiced Cocktail Nuts
Tartine
Makes about 3 pounds

You can, of course, play around with the nuts you use in the mix and you can also halve the recipe.  If you don’t love spice, I would cut the amount of cayenne in half.  I may have thrown in a pinch of smoked paprika as well.

3 sprigs fresh thyme
2-inch sprig fresh rosemary
2 tbsp. light corn syrup
1 tbsp. + 2 tsp. cayenne pepper
1 tbsp. salt
1 tsp. freshly ground black pepper
2/3 cup raw almonds
2/3 cup raw cashews
2/3 cup pumpkin seeds
5 1/3 cups raw peanuts

Preheat the oven to 350ºF.  Line a baking sheet with parchment paper, a non-stick liner, or foil.

Pick the leaves from the thyme and rosemary sprigs, and chop the leaves coarsely.  In a mixing bowl, combine the thyme, rosemary, corn syrup, cayenne pepper, salt, and black pepper, and mix well.  Add all the nuts and mix thoroughly with your hands or a wooden spoon.

Spread the nuts evenly on the prepared baking sheet.  Roast, stirring a few times with a heatproof spatula or a wood spoon to ensure the nuts color evenly, until they are fragrant and a rich brown, about 15 minutes.  Let cool completely.  The nuts will keep in an airtight container in a cool, dry place for up to 2 weeks.