5 c mixed nuts; such as walnuts, cashews, almonds, pecans, and hazelnuts
1 T extra-virgin olive oil
2 small shallots
3 cloves garlic
2 T unsalted butter
¼ c chopped fresh rosemary
¼ t Cayenne pepper
1 T dark brown sugar (packed)
1 T kosher salt
Heat the oven to 350°. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are golden and fragrant, 8–12 minutes, rotating the pans halfway through cooking. Transfer the nuts to a large bowl, and set aside.
Thinly slice the shallots crosswise into rings to yield about ¼ cup. Thinly slice the garlic lengthwise. Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic; fry until golden, 3–5 minutes. Transfer the shallots and garlic to paper towels. Set aside.
Melt the butter and pour it over the nuts. Add the rosemary, cayenne, brown sugar, and salt, and stir well to combine. Toss in the crispy garlic and shallots. Serve warm. The nuts may be reheated in a 300° oven for 10 minutes. Makes 5 cups.