INGREDIENTS

• 2-1/2 cups unsalted mixed nuts (see note)
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 2 teaspoons dark brown sugar
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter, melted

INSTRUCTIONS

• Preheat the oven to 350°F and set an oven rack in the middle position.
• Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly.
• In a large bowl, combine the rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm or let cool to room temperature and store in an airtight container for up to 5 days. Freeze for longer storage.
• Note: I like this recipe best with cashews and pecans, but you can use any nuts that you like. If you use raw nuts, be sure to toast them a bit longer, about 10 minutes or until lightly golden.
• Freezer-Friendly Instructions: The nuts can be frozen for up to 3 months. Defrost them on the countertop before serving.

NUTRITION INFORMATION

Per serving (10 servings) Serving size: 1/4 cup Calories: 216 Fat: 19 g Saturated fat: 3 g Carbohydrates: 9 g Sugar: 1 g Fiber: 3 g Protein: 6 g Sodium: 85 mg Cholesterol: 3 mg