Rosemary Nuts

• 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

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.

walnut halves, pecan, almonds, nuts, unsalted butter, rosemary leaf, brown sugar, salt

Taken from www.food.com/recipe/rosemary-nuts-401442 (may not work)