1 1/2 C. almonds
1 1/2 C. walnut halves
1 C. hazelnuts
1 C. pecan halves
1/2 C. maple syrup
1/4 tsp. cayenne
1 1/2 tsp. chopped fresh oregano leaves
1 1/2 tsp. chopped fresh sage leaves
1 1/2 tsp. chopped fresh thyme leaves
1 1/2 tsp. chopped fresh rosemary leaves
1 1/2 tsp. chopped fresh savory leaves
1 1/2 tsp. chopped fresh marjoram leaves
3 T. olive oil
About 1 tsp. kosher salt

Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10- by 15-inch rimmed pan. Sprinkle nuts with 1 tsp. salt. Bake in a 300° oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes. Let cool. Taste and add more salt if desired.