This recipe is a slightly modified version of the one I found in the book "Fat: An Appreciation of a Misunderstood Ingredient, with Recipes" by Jennifer McLagan. That book is great, and I highly recommend it, but many of the recipes will need to be skipped or adapted for our purposes. These nuts are really delicious and definitely company-worthy.Ingredients
4 cups mixed unsalted nuts (I used pistachios, slivered blanched almonds, cashews and walnuts here)
1/2 tsp. ground coriander
1/2 teaspoon ground cumin
2 Tbs. butter (I've tried it with unsalted and with salted, cultured butter, and both worked fine)
2 Tbs. honey (I made it with one Tbs. the first time, and it was good, but 2 is better)
1 Tbs. dried rosemary (crushed in palm) or 2 Tbs. chopped fresh rosemary
dash cayenne pepper
1 1/2 tsp. fine sea salt
Method
Preheat the oven to 350 degrees F. (180 C.)
Place the nuts on a rimmed baking sheet and bake for 10-20 minutes, stirring a few times, until browned to your liking. (I like mine browner).
While the nuts are toasting, place a small heavy-bottomed pan over medium heat. Add the coriander and cumin, and toast until fragrant, about 30 seconds. Remove from heat, and add the remaining ingredients, except salt.
Place the pan over low heat and stir constantly until the butter and honey melt and dried rosemary softens, about four minutes. Add salt and keep mixture warm.
Transfer the nuts to a large bowl, pour the spiced butter on top, and stir until the nuts are well coated. Taste and adjust the seasoning, if desired. Allow to cool completely for the nuts to crisp up. Store in an airtight container for up to one week.