6cupsunsalted mixed nuts,such as almonds, walnuts, cashews, hazelnuts, peanuts, pecans, and pistachios
⅓cupbrown sugar or coconut palm sugaror coconut palm sugar
2teaspooncoarse sea salt
4teaspoonchopped fresh rosemaryreserve 1 teaspoon for sprinkling
Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper. Place nuts in a large mixing bowl.
In a small pan over medium-high heat, combine honey, brown sugar, cayenne, salt and 3 teaspoons rosemary. Heat until the sugar dissolves and the sauce is syrupy.
Pour over the nuts and toss until evenly coated.
Transfer to the lined baking sheet. Bake for 15-20 minutes, turning once, or until nuts are golden brown. Watch carefully, as they will burn easily. Let me say this again. Watch carefully, AS THEY WILL BURN EASILY. (They will continue to cook after you remove them from the oven.)
Remove from oven and sprinkle remaining rosemary over nuts. Cool. Break into small clusters. Store in an air-tight container for up to 2 weeks.
This recipe makes about 6 cups. See the post for possible flavour variation suggestions.