Spread a single layer of one type of nut on a baking sheet. In a 350f oven, roast each kind of nut separate from the others until golden brown toasted.

Pick the Rosemary and Thyme leaves off the stems and chop finely. Melt the butter in a pan over medium heat until the milk solids begin to brown and the smell becomes nutty then remove from heat and drizzle over the combined still warm roasted nuts in a mixing bowl.  Add the fresh herbs and spice seasonings. Stir to coat well and season with salt to taste.

These herbaceous buttery nuts make a great garnish to cheese plates or for just snacking with a bottle of St. Supéry, Rutherford Estate Vineyard Cabernet Sauvignon.