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Bourbon Rosemary Nuts

• 3 cups of almonds, or any nuts will do
• 1 cup light brown sugar, packed
• 1/4 cup bourbon
• 2 Tablespoons water
• 2 Tablespoons dried rosemary
• 2 Teaspoons ground cumin
• 1 Teaspoon coarse salt
• 1/4 Teaspoon cayenne

Instructions:
Toast nuts in a preheated 375 oven. This will take about 15-20 minutes depending on the type of nut. Shake the pan ccasionally to keep them from burning on the bottom. Set aside to cool while preparing the syrup. Heat brown sugar, bourbon and water to a boil. Allow to boil for 10 minutes. Combine spices in a small bowl. When the syrup has boiled for 10 minutes remove from heat and stir in the toasted nuts, after the nuts are coated, stir in the spices. Mix well. You must do this quickly as the syrup begins to set up pretty fast. Spread the nuts out on a buttered baking sheet- separate them with a fork. Do not use your fingers as the syrup will burn you! Allow to cool and store in a tightly sealed container.
(The original recipe appeared in "The Herb Companion Cooks" cookbook)