Yield: 3 lb.
Fresh thyme, leaves removed, coarsely chopped 3 sprigs
Fresh rosemary, leaves removed, coarsely chopped 2-in. sprig
Light corn syrup 2 Tbsp.
Cayenne pepper 5 tsp.
Salt 1 Tbsp.
Black pepper 1 tsp.
Raw peanuts 5 1⁄3 cups
Raw almonds 2⁄3 cup
Raw cashews 2⁄3 cup
Pumpkin seeds 2⁄3 cup
Combine thyme, rosemary, corn syrup, cayenne, salt and black pepper in large bowl; mix well. Add peanuts, almonds, cashews and pumpkin seeds; toss to coat evenly.
Spread nuts on parchment-lined baking sheets. Roast at 350F until browned and fragrant, 15 minutes, stirring several times.
Cool completely before serving; store in airtight container for several weeks.