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Rosemary Nuts Recipe

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This recipe for Rosemary Nuts is from The Whitecotton Family Cookbook Project, 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!


Category:
Category:

Ingredients:  
Ingredients:  
34 oz Unsalted Deluxe Mixed Nuts
6 Tbs. chopped fresh rosemary
1 1/2 tsp. cayenne pepper (less if you don't like heat)
6 tsp. dark brown sugar, packed (I have also used light brown sugar and pure maple syrup or a mixture)
3 tsp. kosher salt or to taste
3 Tbs. unsalted butter, melted

Directions:
Directions:
Preheat oven to 350º.
Line baking sheet with foil.
Combine nuts on baking sheet and toast in oven until warm, fragrant, and lightly golden, about 5 minutes.
In large bowl, combine rosemary, cayenne pepper, brown sugar, and melted butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly.
Serve warm but will keep for days or can be frozen.

Personal Notes:
Personal Notes:
You can use any combination of nuts to equal about 7 cups. Pecans work particularly well because their crevices hold the seasoning.

 

 

 

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