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Rosemary Roasted Nuts

From Everyday Food

Sweet nuts with the smell and pungent taste of rosemary (which can be grown fresh indoors over winter). I often skip the salt altogether. These were a big hit over the holidays.

Ingredients:

2 cups mixed nuts, such as cashews, walnuts, and pecans

4 tbsp butter (1/2 stick)

1/2 cup packed light-brown sugar

1 tsp chopped fresh rosemary

coarse salt

Directions:

1. Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts until golden, 12-15 minutes. Line another baking sheet with parchment paper; set aside.

2. In a large skillet, heat butter, sugar, and rosemary over medium-high. Add nuts; stir until butter mixture is golden brown, 3-5 minutes.

3. Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.

Notes:

I doubled this recipe to make some for the office, only being somewhat imprecise with the rosemary. Any suggestions on how to get sugar to more firmly encrust the nuts are welcome, as there was definitely more sugar on the tray than on the nuts.