Rosemary Mixed Nuts

1 cup whole almonds
1 cup whole blanched almonds
1 cup whole cashews

2 tablespoons fresh rosemary, finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons dark brown sugar or palm sugar
1 teaspoon sea salt
1 tablespoon butter, melted
Preheat oven to 180C/350F.
Spread the nuts in a single layer on a baking sheet. Toast for 8 minutes, until they become fragrant.
Meanwhile, mix the rosemary with pepper, sugar, salt, and melted butter. Transfer the mix into a bowl that is big enough to hold the nuts.
When the nuts are done, transfer them into the prepared bowl immediately and toss with the rosemary mixture while they are still hot. Let cool. Keep in airtight container.

© Anja's Food 4 Thought. Recipe from