Summary: This recipe, courtesy of Donna Vos courtesy of Judy Whitman, makes totally addictive, scrumptious, seasoned nuts. Great for parties or general high-brow snacking. :)
Yield: 5 cups
- ¼ pound each pecans, almonds, cashews, walnuts (your choice of assorted nuts); you want 1¼ pounds total
- 2 tablespoons chopped fresh rosemary, or 1 teaspoon dried
- 1 tablespoon butter, melted (I sometimes need a bit more)
- 2 teaspoons brown sugar
- 2 teaspoons kosher salt
- ½ teaspoon cayenne pepper
Preheat oven to 350° Fahrenheit. Place nuts on a baking sheet or jelly roll pan (you want sides). Toast them for about 10 minutes, stirring occasionally to prevent over-browning.
In a bowl, combine the rosemary, butter, brown sugar, salt and cayenne. Dot this mixture over the warm nuts and stir until everything is combined evenly.