100g each of cashews, raw almonds, pecans and toasted, skinned hazelnuts. Roast in medium oven for five minutes to release flavour, then sprinkle with three-quarters tbsp sea salt and half a tsp of cayenne. Melt 30g unsalted butter and a tablespoon of brown sugar in a big saucepan. Add the nuts and a tbsp of chopped rosemary, stir well, leave to cool.
These are GREAT.