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Sweet and Spicy Nuts

Source of Recipe

From "Fan Fare" by Debbie Moose


Recipe Introduction

"What sets these enticing bar nuts apart from their many competitors is the addition of piney, aromatic rosemary. If a friend is hosting the get-together, pack this portable snack in a cellophane bag, tie it with raffia or a ribbon, and tote it to the party as a game-day gift."

List of Ingredients

◦  ¼ pound each peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans, and unpeeled almonds, or 1¾ pound assorted unsalted nuts
◦  2 Tbsp coarsely chopped fresh rosemary
◦  2 tsp firmly packed dark brown sugar
◦  2 tsp kosher salt
◦  ½ tsp cayenne pepper
◦  1 Tbsp unsalted butter, melted


Recipe

Preheat the oven to 350° F.

Combine the nuts in a large bowl and toss to mix well. Spread in a single layer on a rimmed baking sheet. Toast in the oven, stirring once or twice, until light golden brown, about 10 minutes.

In the same bowl, stir together the rosemary, brown sugar, salt, cayenne, and melted butter. Add the warm nuts and toss to coat. Serve warm. When the nuts are cooled, store in an airtight container at room temperature for up to 1 week.


Serves 15 to 20