Hey, remember Tuesday Recipes? Well, I'm bringing 'em back. The credit for this one should actually go to Lauren (in addition to Nigella, of course). She served 'em up right at a party, and I've been going crazy over them ever since. 

Ingredients

• 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne pepper
• 2 teaspoons dark brown sugar
• 2 teaspoons Maldon or other sea salt
• 1 tablespoon unsalted butter, melted

Directions

Preheat the oven to 350 degrees F.

Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.

Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

Recipe notes:

• So easy and so tasty!
• The peanut-free unsalted mixed nuts I pick up at Bulk Barn are already roasted, so I don't always put them in for the full 10 minutes. Usually if I can smell them and they look shiny, I call it done.
• I have been known to use dried rosemary in a pinch, but fresh really does taste better.
• Brown sugar: again, I'm a big supporter of the use what ya got theory of cooking. So if you've got golden yellow sugar, it probably won't break this recipe. 
• For a nice long while, I used fleur de sel that I picked up in the south of France last year. Delicioso!
• Give the butter and seasoning mixed a really good stir mere seconds before you pour the hot nuts in, then stir, stir, stir for an obscenely long time. I find that's the best way to make sure all the flavour doesn't end up at the bottom.
• If all the nuts don't get eaten right away, they keep. I zap them in the microwave for about a minute before I eat some as a snack 'cause they are just so much better that way.
• That's my terrible photo.