5 Cups of Nuts
4 Tbsps. Fresh chopped Rosemary
3 Tbsps. Butter
2 Tbsps. Brown Sugar
1 tsp. Cayenne
Use any nuts you like. The original recipe called for mixed nuts but I really only like cashews, so that’s what I used. The recipe also called for a teaspoon of kosher salt, but since it’s impossible to find cashews that aren’t pre-salted, I omitted it.
Preheat your oven to 350 degrees and get out a large rimmed cookie sheet. Cover it with foil. Melt the butter and combine the rosemary, brown sugar and cayenne in a large bowl. I highly recommend using fresh rosemary, and can’t guarantee good results if you use dried. Make sure the brown sugar clumps are all gone, and then add in the nuts. Stir well, until every nut is coated with sugary spiciness. The rosemary tends to stick together so spread it out as much as you can.
Pour the nuts onto your baking sheet and spread them out to one layer so they cook evenly. Then bake for about 15 minutes. If you want you can stir halfway through, but I didn’t and they turned out great. Then pour them in a bowl and start eating them warm. You may want to invite some people over immediately or it’s possible you’ll find yourself with 5 cups of nuts in your belly before you know it.
(click here for printable recipe)