Spiced mixed nuts are one of the easiest and most satisfying cocktail hour snacks. These pair classic warm spices like cinnamon, cayenne, and paprika and with crispy fried rosemary for an herbal (and festive!) touch.
3 tablespoons unsalted butter
2 tablespoons light brown sugar
¼ teaspoon Evermill cinnamon
¼ teaspoon Evermill cayenne
⅛ teaspoon Evermill paprika
Large pinch Kosher salt
Freshly cracked black pepper
2 cups mixed raw, unsalted nuts (almonds, cashews, pecans, hazelnuts)
2 tablespoons canola oil
3 sprigs fresh rosemary
Preheat the oven to 375 degrees.
In a medium saucepan over low heat, combine the butter, brown sugar, cinnamon, cayenne, paprika, salt, and pepper and cook until the sugar has melted, 3 minutes. Stir in the nuts to coat.
Spread the nuts onto a large baking sheet and roast for 12-15 minutes, stirring halfway through.
While the nuts are baking, heat the canola oil in a small saucepan over medium-high heat. Add the rosemary sprigs and fry, turning quickly, about 30 seconds. Place the sprigs on a paper towel-lined plate to cool.
Cool the nuts on their baking sheet. When ready to serve, slide the fried rosemary leaves off the sprigs and mix into the nuts.