Rosemary Roasted Nuts

The recipe originally called for cashews, but I used almonds and just cooked them a smidgen longer, so I’m working on the assumption this is adaptable to any and all nuts.

  • 1 lb nuts, unsalted
  • 1 Tbs unsalted butter, melted
  • 1 Tbs salt
  • 2 Tbs fresh rosemary, minced
  • 1/2 tsp cayenne (or 1 tsp paprika)
  • 2 tsp brown sugar

Preheat oven to 350 F.

Spread nuts in single layer on foil-lined baking sheet.

Toast nuts in preheated oven for 5 minutes.

Meanwhile, melt butter in large bowl (big enough for the pound of nuts).

Add salt, rosemary, pepper, and sugar to butter; stir.

Remove nuts from oven; use foil to make a funnel to pour nuts into bowl.

Toss nuts in rosemary butter mixture until evenly coated.

Return nuts to foil-lined baking sheet; return to oven for 3 minutes.

After 3 minutes, cashews should be done; for almonds, stir and then return to oven for another 3 minutes.

Serve warm! đŸ˜€

Adapted from: http://familyspice.com/recipes/recipe/?recipe_id=282

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