Rosemary Nuts

Name: Rosemary Nuts
Ingredients: 4 ounces walnut halves (about 1 cup); 4 ounces pecan halves (about 1 cup); 4 ounces whole almonds, with skins (about 1 cup); 2 ounces pine nuts (about 1/3 cup); 1 tablespoon unsalted butter, melted; 1 tablespoon minced fresh rosemary leaf; 2 teaspoons dark brown sugar; 1 teaspoon salt

8 ingredients

6 steps

Ingredients

4 ounces walnut halves (about 1 cup)
4 ounces pecan halves (about 1 cup)
4 ounces whole almonds, with skins (about 1 cup)
2 ounces pine nuts (about 1/3 cup)
1 tablespoon unsalted butter, melted
1 tablespoon minced fresh rosemary leaf
2 teaspoons dark brown sugar
1 teaspoon salt

Directions

1

Preheat oven to 350.
2

Spread nuts on a baking sheet large enough to hold them in a single layer.
3

Toast until fragrant, about 10 minutes; be careful not to burn them.
4

Meanwhile, combine the butter, rosemary, brown sugar, and salt in a large bowl.
5

Add the hot nuts to the bowl with the butter and flavorings; toss gently to coat evenly.
6

Transfer the nuts to a serving bowl and cool slightly; they are best served warm.