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.

Ingredients used in this recipe