Makes 3 to 4 lO-oz jars

Ingredients:
1/4 cup unsalted butter
1 teaspoon salt
Pinch cayenne
Pinch nutmeg
Pinch paprika
Pinch sugar
1/2 teaspoon dried rosemary
4 cups mixed nuts of choice (pecan, almonds, walnuts, cashews, etc)
Fresh rosemary leaves

Method:
Preheat oven to 350°F. In a pan melt butter. Add salt, cayenne, nutmeg, paprika, sugar and rosemary. Mix with spoon until fragrant. Remove from heat.

Place nuts in a bowl and toss well with the butter mixture. Line jellyroll pan with baking paper.

Arrange nuts in one layer on baking paper. Roast in preheated oven for 10 minutes. Serve immediately or cool then pack nuts in jars.

Garnish with fresh rosemary leaves

Filipino ROASTED NUTS WITH ROSEMARY