Bruised Rosemary & Honey Roasted Nuts:
2 cups raw pecans
2 cups of additional raw nuts such as raw almonds or cashews
3 Tbsps of Ghee (clarified butter which is lactose free)
3 Tbsps of Honey
Coarse Sea Salt
Fresh Rosemary
Preheat oven to 375. Melt the ghee and honey in a pot on low heat and crank in a little coarse sea salt. Pull the rosemary from it's stem and bruise it into the melted mixture using the back of a spoon to release the oils and fragrance. Remove from heat and stir in the mixed nuts. Line a baking sheet with parchment and spread the nut mixture out evenly. Toast in the oven for approximately 10 minutes, stirring half way through. Remove from oven crank on more coarse sea salt and allow to cool. Put in jars, label, and wrap, or serve in jars as light cocktail fare.
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