These stylish bar nuts would suit any loungeroom cocktail bar or weekend footy-fest. Eat hot, fresh from the oven, or cool and keep close on a side-table next to the couch.
2 1/4 cups unsalted nuts, such as peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tbsp finely chopped fresh rosemary leaves
1/2 tsp cayenne pepper
2 tsp dark brown sugar
2 tsp rock sea salt, ground
1 tablespoon unsalted butter, melted
1. Preheat the oven to 170 degrees.
2. Toss the nuts 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.
3. In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm. Alternatively, allow to cool and pile in to a lidded jar and seal with a round of fabric and ribbon.