Serves 10-12

These rosemary nuts are sweet, spicy and salty, everything a snack food should be. They're quite versatile when it comes to drink pairings, though they taste extra sweet with a dirty martini and extra spicy with a full-bodied, malty beer.

6 cups unsalted mixed nuts, such as almonds, Brazil nuts, cashews, hazelnuts, peanuts, pecans, and pistachios
1/3 cup honey
1/3 cup light brown sugar
3/4 teaspoons cayenne pepper
2 teaspoons sea salt
4 teaspoons chopped fresh rosemary, divided

1. Preheat oven to 325 degrees. Coat a large rimmed baking sheet with cooking spray.
Place nuts in a large mixing bowl.

2. In a small pan over medium-high heat, add honey, brown sugar, cayenne, salt and 3 teaspoons rosemary. Heat until the sugar dissolves and the sauce is syrupy. Pour over the nuts and toss until evenly coated. Transfer to the prepared baking sheet. Bake for 15-20 minutes, turning once, or until nuts are golden brown. Keep an eye on them so they don't burn! Remove from oven and sprinkle remaining 1 teaspoon rosemary over nuts. Cool. Break into small clusters. Store in an air-tight container for up to one week. Though they'll never last that long.

- Recipe courtesy of Susan Russo

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