If you can't find fresh rosemary, don't use dried; the dried herb is too hard and splintery and isn't pleasant to eat. Substitute dried thyme leaves instead. Or you can try dried marjoram or dried basil. You can use any combination of nuts to roast in this delectable recipe.
1 lb. unsalted mixed nuts (pecan halves, walnuts, cashews, filberts, almonds)
2 Tbsp. finely chopped fresh rosemary OR 2 tsp. dried thyme leaves
1/2 tsp. cayenne pepper
3 Tbsp. brown sugar
1 Tbsp. sugar
2 tsp. kosher salt
1/8 tsp. white pepper
1/3 cup unsalted butter, melted
Preparation:Preheat oven to 375 degrees F. Spread the nuts on a baking sheet and toast in the oven till they are light golden brown and fragrant, about 10 minutes. In a large saucepan, combine the rosemary, cayenne, brown sugar, sugar, salt, white pepper and melted butter; cook and stir over medium heat for 1 minute. Add the toasted nuts; cook and stir constantly over medium heat for another few minutes to coat and glaze the nuts. Serve warm or cool.