Christmas Treats

Chili & Rosemary Spiced Nuts
Serves 8 to 10

3 Tablespoons of Butter
3 cups whole roasted unsalted cashews
2 cups whole walnut halves
2 cups whole pecan halves
1/2 cup whole almonds
1 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
2 teaspoons Chili or Cayenne
4 tablespoons minced fresh rosemary leaves, divided
2 teaspoons salt

Preheat the oven to 350 degrees.

Combine the cashews, walnuts, pecans, almonds, 3 tablespoons of butter, the maple syrup, brown sugar, chili on the sheet pan. Toss to coat the nuts evenly. Add 4 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.