Ingredients
- 5 cups nuts (choose from walnuts, cashews, almonds, pecans or hazelnuts)
- 1 Tbsp olive oil
- 2 small eschallots, thinly sliced crosswise
- 3 garlic cloves, thinly sliced lengthwise
- 2 Tbsp unsalted butter
- ¼ cup fresh rosemary, coarsely chopped
- ¼ tsp cayenne pepper
- 1 Tbsp dark brown sugar, firmly packed
- 1 Tbsp flaked salt
Description
Blackbook Cooking
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