Toasted Nuts with Rosemary


2 cups pecan halves or unblanched almonds

1 1/2 tsps butter

1 tablespoon fresh rosemary finely chopped

1 1/2 tsps brown sugar

1/4 teaspoon salt

1/4 teaspoon cayenne pepper


Heat oven to 350 degrees. Spread nuts in a single layer on a cookie sheet. Bake about 10 minutes, or till nuts are lightly toasted and fragrant.

Meanwhile, melt butter in a medium saucepan over medium heat until sizzling. Remove from heat. Stir in rosemary, brown sugar, salt and cayenne. Add nuts to butter mixture; toss to coat. Cool slightly before serving.

May refrigerate up to 1 month.