Rosemary Roasted Nuts

Serves 10

1/2 cup each: whole almonds, cashews and pecans (roasted, no salt)
2 Tbl coarsely chopped rosemary leaves
1/2 tsp dark brown sugar
2 tsp kosher salt
1 Tbl melted butter

Preheat oven to 350. Roast nuts on ungreased baking sheet for about 10 minutes until warmed through. Combine rosemary, cayenne, sugar, salt, and butter in large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

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