Sephardic Spice Nuts
2 ½ cups unsalted mixed nuts
2 Tbsp fresh rosemary, finely chopped
½ tsp cayenne pepper
½ tsp sumac
2 tsp dark brown sugar
1 tsp kosher salt
1 Tbsp unsalted butter or vegan butter, melted
Preheat oven to 350°F.
Place the nuts on a baking sheet lined with parchment paper.
Place the sheet in the oven and toast until the nuts are golden and fragrant, about 6 minutes.
In a large bowl, combine the rosemary, cayenne, sumac, brown sugar and butter.
Add the warm toasted nuts and toss well. Add the salt and toss again to make sure all the nuts are coated.
Notes:
Keep a close eye on the nuts, as they can burn quickly.
Store nuts in an airtight container, up to 5 days.
We double and triple this recipe.
