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Categories:
unsalted butter light brown sugar fresh rosemary kosher salt fresh thyme ground cinnamon cayenne pepper freshly ground black pepper nuts
Viewed: 37 - Published at: 6 years agoIngredients
- 3 tablespoons unsalted butter
- 2 tablespoons (packed) light brown sugar
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons kosher salt
- 1 1/2 teaspoons fresh thyme, chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 pound (about 2 cups) raw unsalted mixed nuts
Method
- Preheat oven to 375°F.
- In medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine.
- Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 12 to 15 minutes. Cool in pan on rack. (Nuts can be made up to 3 days ahead and stored at room temperature in airtight container.)
