1 1/2 lbs. assorted raw nuts (cashews, brazil nuts, hazelnuts, walnuts, pecans, almonds)

2 Tablespoons coarsely chopped fresh rosemary

½ teaspoon cayenne pepper

2 teaspoons organic dark brown sugar or granulated monk fruit sweetener

2 teaspoons coarse sea salt

1 tablespoon organic grass-fed butter, melted


Preheat the oven to 350 degrees F. Spread out nuts 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/monk fruit sweetener, sea salt, and melted butter. Thoroughly toss the warm toasted nuts with the spiced butter and serve warm. Can store in the refrigerator. Serving size: 1 oz