- 1 tablespoon unsalted butter
- 2 cups lightly salted roasted mixed nuts (an 11.5-ounce can)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon 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.