Makes 2 cups
2 cups mixed nuts (pecans, walnuts, almonds, cashews, hazelnuts, etc…)
2 Tbl butter
1/4 cup light brown sugar
2 tsp finely chopped fresh rosemary leaves
2 tsp kosher salt
1/4 tsp cayenne
Toast the nuts: Spread the raw nuts on a parchment-lined baking pan and roast in a 350°F oven until toasted and aromatic, about fifteen minutes or so, rotating the pan about half-way through. Remove from the oven and cool to room temperature.
Combine the butter, brown sugar, rosemary, salt and cayenne in a medium-sized saucepot. Stirring frequently, bring to a boil over medium-high heat, then add the nuts and stir to combine. Continue to cook, stirring constantly, until most of the liquid is reduced and the nuts are coated.
Spread the nuts evenly over a parchment-lined baking pan and allow to cool to room temperature. When cool, carefully break apart the stuck-together nuts. These nuts can be stored in an air-tight contained at room temperature for about 1 week.