Spiced Rosemary Nuts

2 ½ cups mixed raw nuts such as pecans, walnuts and peanuts
2 T. Rosemary Olive Oil
1 ½ T. chopped fresh rosemary
1 T. sugar
1 ½ t. ground cumin
1 t. salt
1 t. black pepper
¼ t. cayenne pepper

Preheat oven to 300. Place nuts in a prep bowl. In a small heavy saucepan over medium-low heat, warm the oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan. Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely.

Rosemary Extra Virgin Olive Oil

The rosemary in this organic oil from Argentina has been hand harvested for the savory fresh, vibrant rosemary flavor. Use on grilled items such as lamb chops, chicken, and pork.