Spiced Rosemary Nuts

1. 1

   Preheat an oven to 300u00b0F.

2. 2

   Place the nuts in a 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.

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.