Makes 1 cup of nuts, perfect to put in a pretty bowl to snack on
1½ T butter
1 cup of mixed cashews, almonds & walnuts (whatever you like!)
2 T brown sugar
1 T chopped rosemary
A sprinkle of Tabasco
A sprinkle of Maldon salt
Melt the butter in a saucepan over medium heat. Add the nuts and give them a couple minutes to begin toasting. When you see a bit of color on the nuts and start to smell their yumminess, add the sugar. Practice your pan flipping skills and coat the nuts with butter and melting sugar. When the nuts are evenly browned, caramelized and smelling delicious, remove from heat and add a sprinkle of the rosemary, a dash of Tobasco and sprinkle of flaky sea salt. Spread nuts in a single layer, on a plate or pan, and pop in the freezer to chill.
When the nuts have cooled enough to handle, serve in a pretty bowl or sprinkle over a salad. The candied nuts can be made days or even weeks in advance, and stored in an airtight container in the freezer.