1 pound mixed nuts (such as almonds, pecans, cashews, walnuts, peanuts, hazelnuts, macadamias)
3 tablespoons dark brown sugar
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Gather these tools: Tools: cutting board, chef’s knife, measuring spoons, rimmed sheet pan, wooden spoon, small saucepan
Position a rack in the center of the oven and preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and set aside.
In a small saucepan over medium-high heat, combine the brown sugar and butter, just until melted. Add in the herbs, Worcestershire, salt, and pepper. Pour this evenly over the nuts, tossing well to coat.
Bake the nuts for 10 minutes. Remove from the oven and stir to redistribute the coating. Return to the oven for another 5 minutes until toasted and browned. Remove from the pan from the over and stir the nuts a few times, until the nuts cool a bit and the coating dries.
Serve once completely cooled.
Store in an airtight container or resealable plastic bag in the refrigerator for up to one week, or in the freezer for up to six months.