Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
Melt butter: (On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup.
(In the Microwave) Melt butter in the microwave. Stir in the rosemary and set aside for 1 minute. Add in the maple syrup.
Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat.
Bake: Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once halfway through baking.
Cool: Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!
Yield: 2 ½ Cups of Nuts
1. You will need 2 1/2 cups of nuts for the recipe, and while I used a combination of nuts, you can use a single variety or two varieties of nut if desired! Use your favorite nut, whatever you have on hand, or whatever is cheapest at the store. For those of you wondering what I used here I used -
3/4 Cup Peanuts
3/4 Cup Cashews
1/3 Cup Walnuts
1/3 Cup Almonds
1/3 Cup Pecans
2. Since you will be seasoning and roasting the nuts yourself in this recipe, make sure you purchase UNSALTED RAW nuts!
3. The recipe calls for 1/4 teaspoon Cayenne, but if you aren't a fan of spicy food, I would scale the cayenne back to 1/8 teaspoon!
4. Seasoning and roasting the nuts a few hours (or a day) in advance of serving them allow the nuts to really soak up the flavors, making them taste even better! If you prepare these in advance, allow the nuts to cool completely before transferring them to a container with a tight fitting lid.