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  • Maidstone Harvest

Herb Roasted Winter Nuts with Cranberries

Updated: Dec 10, 2020

When the frost covers and the grass and autumn leaves begin to show, we start serving these savory and healthy nuts! Delicious for any occasion...



(two baking trays)


  • 2 cups pecans

  • 3 cups raw walnut halves

  • 2 cups raw almonds or cashews

  • 2 (12 oz.) clam shells of fresh sage leaves, leaves removed and torn

  • 3 large sprigs of fresh rosemary, leaves stripped

  • 1 (12 oz.) slam shell of fresh thyme, leaves stripped

  • 3-4 tablespoons extra-virgin olive oil

  • 4-6 ounces of sweet dried cranberries

  • 1 teaspoon ground cayenne pepper

  • Course salt and freshly ground pepper to taste


Preheat oven to 200 degrees.

In a large bowl, combine all nuts and fresh herbs with olive oil and toss to coat evenly. Add the cranberries, ground cayenne pepper, salt, and pepper. Toss to evenly combine all ingredients.

Using two baking sheets, divide the nut mixture evenly in half and spread out in a single even layer. Place baking sheets on the top two oven racks and bake for 1 1/2 hours. Remove nut mixture trays from oven and gently turn using a spatula. Return mixture to oven and continue to bake for another 1 1/2 hours for a total of 3 hours in the oven. Note that your nut mixture should not be browned, just roasted.

Let the nut mixture cool on your baking sheets completely to crisp. Then transfer to individual bowls and serve. You can make these roasted nuts ahead of time and store in an airtight container for up to two weeks!

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