Mixed Nuts with Shallots
2 1/4 cups (18 ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole, unpeeled almonds
4 small shallots, thinly sliced crosswise into rings to yield about 1/2 cup
2 1/2 tablespoons coarsely chopped fresh rosemary leaves
1 teaspoon cayenne pepper
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees.
Toss all of the nuts and the shallots in a large bowl to combine, and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Add the toasted nut and shallot mixture, and toss in the spiced butter. Serve warm.