Rosemary Nuts w/a Pinch of Sass

My friend Jenny walked in the door last night, and I began to babble on about the nuts ... did she bring the nuts? ... oh, I love those nuts ... they are nuts like no other nuts ... on and on. Did I take her coat, give her a holiday hug? I don't know. I can't recall. The presence of the special holiday nuts had captured me. I wait for them every year.

And Jenny has a special knack with them. Hers are perfect every time. I tend to try to overcook and overwork them. Here is the recipe so that you, too, may be addicted and mindless of all else except whether there are nuts ... when will you have the nuts again ... has anyone seen the nuts? 

Jenny's Special Rosemary Mixed Nuts

3 Tbsp. unsalted butter

3 Tbsp fresh, minced rosemary

1 1/2 tsp.  salt

1/2 tsp.  cayenne (the sass) to taste

3 cups mixed nuts (pecans, almonds are best; add in some hazelnuts and cashews if you like)

Preheat oven to 350 degrees. Melt rosemary with butter, salt, and cayenne.  Spread nuts on cookie sheet and pour mixture over them, tossing to coat. Bake for 10 minutes, stirring occasionally.

Tips from me to you

• If you use salted butter or salted nuts, scale the salt w-a-a-a-y back. 
  
• They won't look done, but they are. If you overcook them, it won't  be pretty.
  
• You can TRY to make large batches of this, but it really works best in smaller ones.