4 oz walnut halves (about 1 cup)
4 oz pecan halves (about 1 cup)
4 oz whole almonds with skins (about 1 cup)
2 oz pine nuts (about 1/3 cup)
1 T unsalted butter, melted
1 T minced fresh rosemary leaves
2 tsp dark brown sugar
1 tsp salt
Preheat oven to 350 °F. Spread nuts on a baking sheet large enough to hold all of them in a single layer. Toast until fragrant, about 10 minutes. Be careful not to burn them.
Combine butter, rosemary, brown sugar and salt in a large bowl.
Add the hot nuts to the bowl with butter and flavorings. Toss gently to coat evenly. Transfer the nuts to a serving bowl and cool slightly. They are best served warm. Nuts can be placed in an airtight container and stored at room temperature for 2 days. Reheat just before serving.
Source: The Complete Italian Vegetarian by Jack Bishop