Spicy Rum and Rosemary Mixed Nuts

Instructions

1. Preheat your oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper.
2. In a pan over medium-high heat bring the brown sugar, dark rum, rosemary sprigs, sea salt, ancho chili powder and optional chili flakes to a boil. Remove the pan from the heat and let the syrup sit for 15 minutes.
3. Combine the walnuts, cashews, pecans and almonds in a large bowl. You will need enough room to mix them so divide the nuts between 2 bowls if you don't have a large enough one.
4. Once the syrup has infused for 15 minutes, remove the rosemary sprigs and bring it to a boil. Let it boil for 2 minutes, or until it begins to thicken. Pour it over the nuts; if you are using two bowls then divide the syrup between them.
5. Toss the nuts well then lay then on the prepared baking sheets. Place the pans in the preheated oven and bake them for 25-30 minutes, or until they are golden brown and very fragrant. Stir the nuts halfway through baking