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Spicy Rosemary Nuts

1 lb of unsalted nuts – use any type. Pecans, walnuts and almonds are all good

Spicy Rosemary Nuts

Spicy Rosemary Nuts

2 Tbsp butter
2 Tbsp finely chopped rosemary
3 tsp brown sugar
1/4 tsp cayenne
1 1/2 tsp sea salt

Preheat oven to 375. Put the nuts in a baking pan and toast for 10-12 minutes. On the stovetop, melt the butter. Mix in rosemary, sugar, cayenne and salt.  When the nuts come out of the oven, pour the butter over the top. Mix really well with a rubber spatula to coat all of the nuts. Serve at room temperature. Nuts will keep for a week or so in an airtight container.

© Spicy Rosemary Nuts recipe by Jennifer Meier & The (modern) Busy Girls’ Cookbook

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