Yield: 8 to 10 servings

 2 ½ cups mixed nuts

⅓ cup pistachio nuts (optional)

2 Tbsp unsalted butter

2 heaping Tbsp finely chopped fresh rosemary

1 Tbsp cumin

1 Tbsp light brown sugar

½ tsp cayenne pepper

1 Tbsp kosher salt

¼ tsp fresh-cracked black pepper

1 Tbsp pure maple syrup

Preheat the oven to 350ºF.

Line a large, rimmed baking sheet with parchment paper. 

Place the nuts in a large mixing bowl and add cumin, brown sugar, cayenne pepper, salt and black pepper. Mix and set aside.

In a medium saucepan over medium-low heat, melt the butter. Add the rosemary and stir occasionally. Cook until fragrant, approximately 1 to 2 minutes. Make sure not to over-simmer until it burns, and do not bring it to boil. Remove from the heat and stir in the maple syrup. 

Pour the melted butter and rosemary mixture over the nuts. Stir thoroughly until mixed well. 

Transfer the seasoned nuts into the prepared rimmed baking sheets. Using the back of an offset spatula, spread the nuts across the baking sheets evenly. 

Bake for 20 minutes. Stir after the first 10 minutes.  

Let the nuts cool slightly before transferring them into containers. They will harden and stick to the pan if they cool completely. Transfer to mason jars if gifting.  

Recipe and photo courtesy of Kristi Erdal.

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