This was one of those happy accidents that happen in cooking.
I bought a bag of fresh (that is really questionable) chestnuts and roasted them.

When I peeled them most were moldy inside. YUCK! Still wanting to do something with the remaining handful, I added some other nuts I had in the pantry.
The result was a terrific little snack—great with a glass of prosecco.

I think you could easily do this with just chestnuts or any combination you like. The flavors were all from the Flavor Bible: butter, salt, fennel, thyme and maple syrup.

Recipe:
1 handful roasted and peeled chestnuts
1 handful raw cashews
1 handful raw walnuts
1 handful raw almonds

1 Tablespoon butter
1 Tablespoon fennel seeds
1 Tablespoon fresh thyme leaves
2 teaspoons Kosher salt
1 Tablespoon maple syrup

Grind the salt, fennel seeds and thyme in a spice grinder or small food processor. Melt the butter in a pan. Add all the nuts, including the chestnuts, spices and maple syrup. Cook over medium heat, stirring often, until the raw nuts begin to brown, being careful not to burn the butter.

Cool on a piece of parchment or a silpat.

Watch out—you definitely can’t eat just one.