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The Great Basin...
#1 SPRING BREAK DESTINATION IN THE US!

Rosemary Nuts

Rosemary Nuts (from The Italian Vegetarian by Jack Bishop)



INGREDIENTS:

• 1 c. raw whole almonds (with skins)
• 1 c. pecans halves
• 1 c. walnut halves
• 1/3 c. pinenuts
• 2 tsp. brown sugar
• 1 tsp. salt
• 1 tsp. melted butter
• 1 T. (or more) minced fresh rosemary

DIRECTIONS:

1. Spread nuts evenly on baking sheet.
2. Bake nuts for ~10 minutes in oven preheated to 350 degrees F. Once the pinenuts reach a golden-brown color, the nuts are probably done.
3. While nuts bake, chop rosemary and mix with remaining ingredients in a small-medium bowl.
4. Add nuts and stir.
5. Serve hot!

Makes ~4 cups