Rosemary Roasted Nuts

Ingredients

• 1 ½ cups whole unblanched almonds
• 1 ½ cups raw cashews
• 1 ½ cups walnuts and/or pecans
• 1 cup raw pumpkin seeds (pepitas)
• 2 tablespoons finely chopped or snipped fresh rosemary
• 2 teaspoons packed brown sugar
• 1 teaspoon fine sea salt, plus more for sprinkling
• ½ teaspoon cayenne pepper
• 2 tablespoons butter, melted

Method

1. Preheat oven to 350 degrees Fahrenheit. On a rimmed baking sheet (if you’d like, line it with parchment paper for easier cleanup), mix together all of the nuts. Bake about 12 minutes or until fragrant and toasted, stirring halfway.12 min timer
2. In a small bowl, combine the chopped rosemary, brown sugar, salt, and cayenne pepper. Stir in the melted butter. Drizzle butter mixture over nuts, tossing gently to coat. Sprinkle with salt to taste. Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days.