Ingredients

10 cups mixed nuts such as pecans, cashews, whole skin-on almonds, pistachios, peanuts
4 tablespoons unsalted butter
3 tablespoons packed light-brown sugar
2^1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
5 sprigs fresh thyme, leaves only
2 sprigs fresh rosemary, leaves only

Instructions

Preheat oven to 350 degrees.
Place nuts on a rimmed baking sheet and toast until brown and fragrant, 15 to 20 minutes.
Meanwhile, heat butter in a small saucepan over medium-high heat until melted.
Continue cooking until butter becomes fragrant and golden brown, taking care not to burn.
Remove from heat and set aside.
In a large bowl, mix together sugar, salt, black pepper, cayenne pepper, thyme, and rosemary; mix in brown butter.
Add nuts and toss to combine.
Return nuts to baking sheet and transfer to oven.
Bake until nuts are semidry, about 10 minutes.
Remove from oven and let cool completely.

Nuts can be stored in an airtight container for up to 2 weeks. But honestly, I've stored mine for longer by keeping them in a metal cookie tin.