Rosemary Nuts

The Complete Italian Vegetarian Cookbook

• Ready In: 20 mins
• Yields: 4 cups

Ingredients

• 4  ounces walnut halves (about 1 cup)
• 4  ounces pecan halves (about 1 cup)
• 4  ounces  whole almonds, with skins (about 1 cup)
• 2  ounces pine nuts (about 1/3 cup)
• 1  tablespoon unsalted butter, melted
• 1  tablespoon  minced fresh rosemary leaf
• 2  teaspoons dark brown sugar
• 1  teaspoon salt

Directions

1. Preheat oven to 350°.
2. Spread nuts on a baking sheet large enough to hold them in a single layer.
3. Toast until fragrant, about 10 minutes; be careful not to burn them.
4. Meanwhile, combine the butter, rosemary, brown sugar, and salt in a large bowl.
5. Add the hot nuts to the bowl with the butter and flavorings; toss gently to coat evenly.
6. Transfer the nuts to a serving bowl and cool slightly; they are best served warm.