"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lindsey's Rosemary Nuts Recipe

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This recipe for Lindsey's Rosemary Nuts, by , is from Morningstar Girls Second Edition Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paige O'Dwyer

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups unsalted mixed nuts, such as pecans or cashews
2 tablespoons chopped fresh rosemary
1/2 tsp cayenne
2 tsp. dark brown sugar
1 tsp. kosher salt
1 tablespoon unsalted butter, melted

Directions:
Directions:
Preheat oven to 350.
Line baking sheet with aluminum foil, combine nuts on baking sheet and toast in oven until warm, fragrant and lightly golden...about 5 minutes.

In a large bowl, combine rosemary, cayenne pepper, brown sugar, and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add salt and toss to coat. Serve warm.

 

 

 

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