Spiced Nuts with Rosemary and Cayenne

Ingredients

18 ounces assorted unsalted nuts 3 2/3 cups

1 cup mixed nuts use pretzel nuggets if desired

1 tablespoon butter, melted

2 tablespoons fresh rosemary coarsely chopped

0.25 teaspoons cayenne use more or less to taste

2 teaspoons dark brown sugar

1 teaspoon kosher salt use more or less depending on salt type

Equipment

oven

tray

Directions

Heat oven to 350 degrees.

Spread nuts (if using pretzels, don’t add them yet) on a tray and toast for 10 to 15 minutes, until lightly golden and fragrant.

While they’re toasting, whisk butter, rosemary, cayenne, sugar, and salt in the bottom of a large bowl.

When nuts are toasted, add them to bowl and stir to evenly coat.

Add pretzels, if using, and coat again.

Spread back on tray and toast for another 5 to 10 minutes.

Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.