Makes 32 servings
- 1½ cups raw almonds
- 1½ cups pecans
- 1½ cups walnuts
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons packed brown sugar
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon chili powder
- 4 tablespoons butter, melted
Preheat oven to 375°F. Line a baking sheet with parchment paper. Add all nuts and mix evenly. Bake for 12 minutes, stirring halfway through baking time.
Blend chopped rosemary, brown sugar, salt, cayenne pepper, and chili powder in a small bowl. Stir in melted butter. Pour butter mixture over nuts; stir to coat. Let nuts cool for 15 minutes.