18 ounces (2-1/4 cups) assorted unsalted nuts
1 tablespoon butter, melted
1/2 teaspoon cayenne
2 teaspoons Maldon's sea salt
2 teaspoons brown sugar (I used muscovado sugar)
2 tablespoons fresh rosemary,coarsely chopped

Preheat oven to 350 F.

Spread nuts on a baking sheet and toast in the oven until they are lightly browned, about 10 minutes.

In a large bowl, combine the melted butter, cayenne, sea salt, brown sugar, and rosemary.  Thoroughly combine toasted nuts with the spiced butter and serve warm.



Source:  Nigella Bites, copyright 2002