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| 1/4 x ca. 450 g | Peanuts peeled |
| 1/4 x ca. 450 g | Cashews |
| 1/4 x ca. 450 g | Brazil nuts |
| 1/4 x ca. 450 g | Hazelnuts |
| 1/4 x ca. 450 g | Walnuts |
| 1/4 x ca. 450 g | Pecans |
| 1/4 x ca. 450 g | Unpeeled almonds Or 1-1/4 pounds unsalted; assorted nuts |
| 2 Esslöffel | Fresh rosemary; coarsely chopped |
| 1 Teelöffel | cayenne pepper |
| 2 Teelöffel | dark brown sugar |
| 2 Teelöffel | salt kosher |
| 1 Esslöffel | Butter melted |
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1. Preheat the oven to 350 degrees F.
2. 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.
3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.
4. Thoroughly toss the warm toasted nuts with the spiced butter and serve warm.
Yields: 5 cups
York." Every afternoon at about 4:45, a piping hot batch emerges from our ovens and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though we don't have a television set at our bar, these nuts would probably be a hit in your living room accompanied by a football game and some ice-cold beer.
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