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(serves a LOT)
1 kilo mixed roasted salted nuts (cashews a MUST)
a stick (or half a cup) butter
1/2 cup brown sugar
1 tbsp fresh rosemary, chopped very fine, or 1 1/2 tsp dried rosemary
dash cayenne pepper, to taste
Melt the butter in a heavy large saucepan and add brown sugar. Stir until the brown sugar melts, but don’t expect it to emulsify with the butter, because it won’t. You’ll have a nice sludge of melted sugar in the center surrounded by a butter slick, like a sunken oil tanker of the finest variety.
Add the nuts and stir thoroughly, then sprinkle with the rosemary and cayenne and stir thoroughly again. Remove from heat and let sit for awhile to cool off. Just before serving, toss thoroughly again because some sugar will stick to the bottom. These can be kept in a ziplock bag for a few days, but my advice is: indulge the temptation only once! Then be a good girl and give them away.read the rest of this recipe