Serves 10 (makes 2 1/2 cups)
lightly salted roasted mixed nuts (an 11.5-ounce can)
fresh rosemary leaves
thinly sliced orange zest (from 1⁄4 of an orange)
- Melt the butter in a large skillet over medium-high heat. Add the nuts, sugar, rosemary, and zest and cook, tossing, until the sugar is melted and the mixture is fragrant, 2 to 3 minutes. Let cool on a baking sheet.