Sweet & Spicy Bitter Bar Nuts

I'm really into Campari and the classic Negroni these days. Its gorgeous, vibrant hue completely belies its inherent bitterness, a profile I find myself more and more drawn to. O's also really been into different bitters and once we took a look at Brad Thomas Parsons' fun spin on cocktail nuts, I knew I had to give it a go. What a perfect accompaniment! Nevermind that I'm already obsessed with the bar nuts of Union Square Cafe fame, as well as these addictive sugar and spice candied nuts.

Make this for your next Downton Abbey/Mad Men marathon. I'd like to think that Don Draper himself would approve of these bar snacks. ;)

Sweet & Spicy Bitter Bar Nuts
Courtesy of Bitters: A Spirited History of a Classic Cure-All, by Brad Thomas Parsons via The Lush Chef

4 cups unsalted and raw nuts - I used a mix of cashews, pecans, almonds and walnuts
1/4 cup light brown sugar
2 Tbs unsalted butter, melted
2 Tbs finely chopped fresh rosemary
1 tsp cayenne pepper (I used just 1/4 tsp)
1 tsp cinnamon
1 Tbs honey
1 Tbs Angostura bitters
1 Tbs coarse sea, kosher or Maldon salt

Preheat the oven to 350.

Spread the nuts out on a baking sheet and toast in the oven for 10 minutes (shake the nuts around on the pan at the 5-minute mark).

Combine the brown sugar, butter, rosemary, cayenne, cinnamon, honey and bitters in a large bowl.

Add the nuts to the bowl and mix thoroughly so they're nicely coated. Add the salt and mix again. Best served warm.