Preheat oven to 350°F. Toss the nuts in a large bowl to combine
and spread them out on a cookie sheet. Toast in the oven until
they become light golden brown, about 10 minutes. In a large
bowl, combine the rosemary, cayenne, brown sugar, salt and
melted butter. Thoroughly toss the warm toasted nuts with the
spiced butter and serve warm.
oregano vinaigrette
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. chopped fresh oregano leaves
1 tsp. minced garlic
2 Tbsp. Italian red wine vinegar
5 Tbsp. extra-virgin olive oil
Combine the vinaigrette ingredients in a jar. Close the lid tightly
and shake vigorously. Let the vinaigrette sit for 15 minutes to
develop the flavors. Taste again before serving for any adjustments
to the seasoning. This dressing can be made several hours in
advance. It’s perfect for a mixed salad!