4 cups whole pecans
2 cups whole cashews
Two-thirds of a stick of salted butter
2 Tablespoons finely chopped fresh rosemary (4 whole sprigs, stem removed)
1 teaspoon thyme (use fresh if you can get it)
1 teaspoon finely chopped sage
1 teaspoon paprika
1 teaspoon salt
1 Tablespoon honey
3 drops Tabasco

Optional additions:
Macadamia nuts
Shucked pistachios
Fresh bacon bits ***🤩🤩🤩🥓🥓🥓🥰🥰🥰***
Dried cranberries
Worcestershire sauce
Soy sauce
Garlic powder

Melt the butter in a BIG pot.  Add everything except the nuts and cook for 30 seconds.  Turn off the heat.  Dump the nuts in and stir to coat well.  STOP, TASTE, AND SEASON.

Dump nuts out onto a cookie sheet.  Lick the pot, the spatula and anything else that has the herby butter on it.   Do NOT proceed until this step has been thoroughly and conscientiously completed.  Pop cookie sheet in  a 350 degree oven with the rack in the top third and bake, stirring twice, being sure not to burn the nuts.  But you’re definitely looking for browning.

Serve warm.

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Save unused “Chunky Heroin” in a tin or Tupperware container, or freeze.  Re-warm in microwave or by turning briefly in a saucepan.

I put these nuts in my Turkey stuffing, add to green beans or Brussels Sprouts, and use as a topping for baked Brie. They make everything better.