recipelink.com Chat Room Recipe Swap - 2001-06-03
From: Kelly~WA

Bar Nuts
Yields 5 cups

1/4 pound each peeled peanuts,
cashews, brazil nuts, hazelnuts,
walnuts, pecans, and whole
unpeeled almonds or 1 pounds
unsalted, assorted nuts.
2 tablespoons coarsely chopped
fresh rosemary
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted

Preheat the oven to 350 degrees F.

Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes.

In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.

Thoroughly toss the warm toasted nuts with the spiced butter and serve warm.