Buttered Rosemary Orange Nuts


1 tablespoon unsalted butter
2 cups raw mixed nuts
3 tablespoons honey
1 tablespoon fresh rosemary chopped
2 tablespoons orange zest (about 2 oranges)
Salt to taste


Toast the nuts until they begin to brown, about five minutes.  Remove from oven and sprinkle with salt if desired.  Melt the butter in a large skillet over medium-high heat.  Add the honey and stir.  Add rosemary, orange zest, and nuts and toss until well coated.  Let cool on a baking sheet or piece of parchment paper.