These yummy treats became known as our Super Bowl specialty years ago, when we used an old recipe from Gourmet. Peter McQuaid’s much improved version for Rosemary Spiced Nuts appeared recently in the New York Times so we adapted it.
1 pound unsalted pecans or mixed nuts
1 tablespoon melted butter
3 tablespoons coarsely chopped fresh rosemary
1 tablespoon dark brown sugar
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt
Preheat oven to 350°F. In a bowl, toss nuts with butter and spread out on a half-size baking sheet. Bake until golden, about 10 minutes, stirring frequently.
While nuts roast, mix rosemary, sugar, cayenne, and salt in a bowl. Add nuts and toss. Serve warm or cold.