5cups(720g)mixed nuts - such as walnuts, cashews, almonds, pecans, and hazelnuts
1tablespoon(1tablespoon)extra-virgin olive oil
2(50g)small shallots - thinly sliced crosswise into rings to yield about 1/4 cup
3(9g)garlic cloves - thinly sliced lengthwise
2tablespoons(28g)unsalted butter
¼cup(6g)coarsely chopped fresh rosemary
¼teaspoon(¼teaspoon)cayenne pepper
1tablespoon(1tablespoon)firmly packed dark brown sugar
1tablespoon(1tablespoon)kosher salt
Instructions
Preheat oven to 350˚F (180˚C). Arrange 5 cups mixed nuts in a single layer on a baking sheet and toast until golden--8-12 minutes. Transfer to a large bowl.
Add 2 small shallots and 3 garlic cloves to 1 tablespoon extra-virgin olive oil in a small skillet over medium heat. Fry until golden brown. Remove to paper towels and set aside.
Pour 2 tablespoons unsalted butter, melted, over nuts. Stir in 1/4 cup coarsely chopped fresh rosemary, 1/4 teaspoon cayenne pepper, 1 tablespoon firmly packed dark brown sugar, and 1 tablespoon kosher salt. Add shallots and garlic and combine well. Serve warm. Nuts can also be reheated in a 300˚F (150˚C) oven for 8-10 minutes, but watch carefully.