Sunday, June 29, 2008

Sweet and Savory Mixed Nuts

2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
1 tablespoons coarsely chopped dried rosemary leaves
1 teaspoon cayenne pepper
2 tablespoons dark brown sugar
1 tablespoons sea salt
2 tablespoons unsalted butter, melted

Preheat the oven to 350 degrees F.

Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 5-7 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm (but days later, these are still great).

--Adapted from Nigella Lawson

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