1 1/4 pounds premium roasted nuts
1 tablespoon butter
2 tablespoons minced fresh rosemary
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
1/2 teaspoon kosher salt
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Roast nuts on a rimmed baking sheet large enough for them to fit in single layer until very hot and fragrant, about 10 minutes.
While nuts roast, microwave butter until melted; mix in rosemary, cayenne, brown sugar, and salt. Turn hot roasted nuts into a medium bowl; add rosemary mixture and use a rubber spatula to thoroughly mix. Turn nuts back onto baking sheet to cool. Serve warm or at room temperature. (Can be stored in an airtight tin for 2 to 3 weeks.)