Circle B Kitchen
Recipe courtesy, Nigella Lawson
If you are using raw nuts (as I did), just roast them for 20 minutes instead of the 10 minutes noted in the recipe. I also found that I needed to almost double the seasonings to cover the nuts adequately, but if you want to follow the recipe, you can just add more add more seasonings as you feel is needed. Instead of the rosemary, I used a tablespoon or so of my Tuscan Herb Saltand then cut back the sea salt to one teaspoon.
Ingredients
2 1/4 cups (12-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Directions
Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.