California Bar Nuts

Thank you Mary Livesay for sharing this treasured family recipe!

18 oz (3 2/3 cups) assorted unsalted raw nuts

1 TB butter, melted

2 TB fresh rosemary, coarsely chopped

2 tsp dark brown sugar

1/4 to 1/2 tsp cayenne (depending on how much kick you want your nutties to have)

1 -2 tsp coarse sea salt or 1 tsp kosher salt

Heat oven to 350 degrees. Spread nuts on a large tray and toast for 10 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.

© Kelly's Cookbook 2017