Spiced Rosemary Nuts

The combination of rosemary, cumin and cayenne pepper lends an irresistible flavor to toasted nuts. Pack these savory gifts in small decorative tins or in cellophane bags tied with a ribbon.

Ingredients:
• 2 1/2 cups mixed raw nuts such as pecans, walnuts and peanuts
• 2 Tbs. olive oil
• 1 1/2 Tbs. chopped fresh rosemary
• 1 Tbs. sugar
• 1 1/2 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper

Directions:

Preheat an oven to 300°F.

Place the nuts in a prep bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan.

Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely.

Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).

• Pillivuyt Rectangular Bakers
• Williams-Sonoma House Olive Oil