Ingredients
1½cupswhole unblanched almonds
1½cupsraw cashews
1½cupswalnuts,and/or pecans
1cupraw pumpkin seeds
2tbspfresh rosemary,finely chopped or snipped
2tsppacked brown sugar
1tspfine sea salt
½tspcayenne pepper
2tbspbutter,melted
Preparation
Preheat oven to 350 degrees F. On a rimmed baking sheet, mix together all of the nuts. Bake about 12 minutes or until fragrant and toasted, stirring halfway.
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.
