Recipe: Appetizer: Exotic Rosemary Nut Mix

¾ cup macadamia nuts
¾ cup shelled pistachios
¾ cup unsalted cashew nuts
¾ cup whole blanched, skinned almonds
1 tablespoon unsalted butter
1 clove garlic, crushed
1 teaspoon finely minced fresh rosemary
½ teaspoon dried thyme, crushed
dash Tobasco
¾ teaspoon kosher salt

Preheat oven to 350F. Spread nuts on a baking sheet and toast until golden brown, about 10 minutes, watching carefully. Meanwhile, heat butter in a small skillet with garlic, rosemary, thyme and Tobasco.

Remove garlic from butter and discard. Toss butter with nuts in a large bowl along with kosher salt. Serve at room temperature.

Bonus idea: Skip the initial toasting. Chop nuts and mix with remaining ingredients. Use to coat lamb chops or rack of lamb and roast in oven. Serve with an elegant high-end Merlot or Cabernet Sauvignon.

(Quick Entertaining, june 2004)