Rosemary Spiced Mixed Nuts

There's something so earthy and welcoming about rosemary. Instead of just eating mixed nuts straight from the can, take a half hour and make a batch of these delicious mixed nuts. Finely chop the rosemary! The addition of the rosemary olive oil adds a special depth to the flavor.

5 cups mixed nuts

5 T. finely chopped fresh rosemary

4 T. rosemary olive oil oil

1/2 t. cayenne pepper

4 T. sugar

1 - 2 t. salt

Preheat oven to 300 degrees.

Toss the nuts and rosemary in a medium mixing bowl. Heat the oil in small heavy saucepan over medium low heat until warm. Add the cayenne and stir until it is dissolved. Pour the oil mixture over the nut mixture. Sprinkle on the sugar and salt, and toss to coat everything evenly.

Bake in single layer on an ungreased baking sheet, stirring often, until the nuts are toasted and fragrant, about 20 minutes. Cool and store in an airtight container for 2 weeks. Please let me know if they actually last 2 weeks at your house!