Since I acquired this recipe via the Food Network, I can comfortably state how fabulous and yummy this mixture is.
- 6 cups nuts of any sort. I usually use peanuts, cashews, almonds and sunflower seeds. Sometimes I add pecans.
Roast the nuts, on a cookie sheet with sides, at 350 F., for 12-15 minutes, till lightly golden. While they are roasting, prepare:
- 3 Tablespoons butter
- 1/4 cup brown sugar
- 1-1/2 teaspoon sea salt
- 1/2 teaspoon cayenne (be sure to use at least this amount)
- 8-10 sprigs fresh Rosemary, cut into 2" - 3" pieces, or 2 Tablespoons dried Rosemary
Melt the butter and other ingredients in either a microwave safe bowl or a saucepan on the stove top. Mix them together thoroughly.
Dump the hot nuts into a large bowl. Pour the butter mixture over the nuts and mix thoroughly. Allow mixture to cool for an hour or more. The nuts will seem 'soggy' at first but they crisp up within that hour.
After you make them the first time I'm sure you'll adjust your ingredients to your tastebuds. In my (humble) opinion, the 3 T. butter is plenty--you don't want too much butter (becomes too greasy), you need the salt, you need the cayenne for that little 'pop' and the rosemary, fresh especially, adds color to the mixture and a wonderful flavor and fragrance. You don't eat the fresh rosemary!