Saveur

MAKES 6 CUPS

New York City's Union Square Cafe serves these nuts.

1 ½ cup unsalted cashews
1 ½ cup unsalted pecans
1 ½ cup unsalted walnuts
1 ½ cup unsalted hazelnuts
6 tbsp. fresh rosemary leaves
1-2 tsp. cayenne
2 tbsp. brown sugar
2 tbsp. coarse salt
3 tbsp. melted butter

1. Preheat oven to 350°. Put 1 1/2 cups each shelled unsalted cashews, pecans, walnuts, and hazelnuts onto a large baking pan.

2. Toast in oven until golden, about 10 minutes.

3. Remove from oven. Toss with 6 tbsp. fresh rosemary leaves, 1–2 tsp. cayenne, 2 tbsp. brown sugar, 2 tbsp. coarse salt, and 3 tbsp. melted butter.

This article was first published in Saveur in Issue #49