Spiced Rosemary Nuts

• 2 1/2 cups mixed raw nuts such as pecans,
• walnuts and peanuts
• 2 Tbs. olive oil
• 1 1/2 Tbs. chopped fresh rosemary
• 1 Tbs. sugar
• 1 1/2 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper

1. Preheat an oven to 300u0b0F.
2. Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan.
3. Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely.
4. Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.

mixed raw nuts, walnuts, olive oil, rosemary, sugar, ground cumin, salt, freshly ground black pepper, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/spiced-rosemary-nuts-53051031 (may not work)