with Rosemary
HANDS-ON TIME
5 MIN
TOTAL TIME
35 MIN
Makes 2 cups
This is the ultimate five-minute snack that will have your guests searching every bowl in your house for more. My sneaky little shortcut is buying a big can of mixed roasted nuts and then quickly toasting them in a skillet with olive oil, rosemary (which gets nicely crunchy), red pepper flakes, sugar, and garlic powder. Small effort, big reward. Try it at your next cocktail party or heck, even Game Day.
In a large skillet, heat the olive oil over medium-high heat. Add the rosemary and cook, stirring, until the sizzling slows, about 30 seconds. Add the nuts, red pepper flakes, sugar, garlic powder, and a generous pinch of salt. Cook, tossing, until the nuts are very fragrant, 3 to 5 minutes. Transfer to a large plate to cool. Serve warm or at room temperature.
DO IT AHEAD The nuts can be stored in an airtight container at room temperature for up to 3 days. You can warm them in the oven for a couple of minutes before serving, if you like.