•4 cups raw nuts (pecans and almonds work well)
•1 Tbsp honey
•1 tsp lemon oil (or use 1 tbsp lemon juice and zest)
•1 tsp cayenne pepper
•1 Tbsp ground rosemary
•1-2 tsp salt (or more to taste)
•Preheat over to 250 F.
•Whisk all ingredients except nuts in a bowl to make paste. You'll want the consistency to be a little runny so that it mixes well with the nuts. Add a few drops of warm water or more oil if needed.
•Add nuts and toss until coated.
•Spread nuts on a baking pan lined with aluminum foil or sprayed with olive oil.
•Cook for 10-20 minutes, checking periodically and tossing.
•Serve immediately or store in air tight container for 1-2 weeks.