Sweet and Spicy Rosemary Nuts

Good Lordt, I love these nuts. Perfect for any Fall or Winter Party–or as a host gift!

Adapted from recipe by Lena Gladstone

Ingredients

• 16 oz raw, unsalted mixed nuts (cashews, almonds and pecans are my faves, but Brazil nuts, hazelnuts, walnuts are all awesome - go nuts, ya know?)
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1.5 tsp Vanilla Bean sea salt
• 1/2 tsp cayenne pepper
• 2 tbsp fresh chopped fresh rosemary

Instructions

Preheat oven to 350F

Line a baking sheet with parchment paper. Mix all the nuts together and add to the baking sheet. Bake for 10 minutes or until lightly toasted. Toss half way.

On low heat, melt the butter in a small saucepan. In a mixing bowl, combine sugar, salt, cayenne and rosemary. Slowly add melted butter and mix well with a fork or whisk and add toasted nuts immediately. Toss to coat. Serve warm or cool and store in an airtight container for up to a week.