• Cooking Time: 10
• 1 ¼ lbs. assorted unsalted nuts such as peanuts, cashews, brazil, hazelnuts, walnuts, pecans and almonds.
• 2 T. coarsely chopped fresh rosemary leaves
• ½ t. cayenne
• 2 t. firmly packed dark brown sugar
• 2 t. coarse salt
• 1 T unsalted butter,melted

1. Preheat oven to 350.
2. On a baking sheet spread nuts and toast in middle of oven until golden (about 10 minutes).
3. While nuts are toasting, in a large bowl toss together remaining ingredients.
4. Toss nuts with rosemary mixture and serve warm. Makes about 4 cups.

Copy of those from the UNION Square Cafe