"Bar Nuts" to Keep Around the House this Season

I really haven't disappeared from the face of the Earth, just fully enjoying this holiday season.

The decorations are up at the big house (it sometimes takes a while, since it's a pretty big place), "Mr. & Mrs." have left the penthouse for warmer places, and I'm finally starting to get a grip on things in the stepchild garden. Chuck spent four hours blowing leaves on Sunday morning (ya gotta love sweetgums!), so things are pretty clean for the winter. In the meantime, there always have to be some holiday get togethers.

Here's a recipe for "bar nuts" that people consistently ask for. I typically make a big batch at this time of year, since they're great to keep in the house and also make perfect last minute hostess gifts.

1-1/2 cups EACH of unsalted cashews, walnuts, pecans and hazelnuts

6 T. fresh rosemary leaves

1 t. cayenne pepper

2 T. dark brown sugar

1 T. kosher salt

3 T. butter

Put everything except the nuts in a glass bowl and microwave just until melted; stir to dissolve the sugar. Add this mixture to the nuts in a large bowl and toss to coat.

Roast in a preheated 350 degree oven for 10 minutes. Be careful, since nuts will go from "white" to "burned" very quickly. Let cool and store in an airtight container for up to 10 days.