Yield: 2 cups; 16 x 2 Tbsp servings

Ingredients

  • 2 Tbsp organic raw turbinado sugar, divided
  • 1 tsp coarse sea salt
  • ¼ tsp cayenne
  • 2 cups of your favorite unsalted mixed nuts, such as almonds, walnuts, cashews, Brazil nuts, and hazelnuts
  • 1 Tbsp organic unsulfured molasses
  • 1 heaping Tbsp fresh rosemary leaves

Preparation

  1. Preheat the oven to 350 degrees. Mix 1 Tbsp of the turbinado sugar, the coarse sea salt, and cayenne in a small bowl. Spread out the nuts on a baking sheet and roast in the oven 5 minutes until hot.
  2. Transfer the nuts to a medium bowl. Add the sugar mixture, molasses, and rosemary to the nuts.
  3. Stir well to combine. The heat from the nuts will cause the seasonings to melt slightly and adhere to the nuts.
  4. Now add the remaining 1 Tbsp of turbinado sugar to the nuts and stir again to evenly distribute over the nuts.
  5. Serve warm. Store leftover nuts at room temperature in a sealed container.