2 tbsp coarsely chopped fresh rosemary
½ tsp cayenne pepper
2 tsp dark muscovado sugar
2 tsp sea salt
1 tbsp melted unsalted butter
1. Preheat the oven to 180°C / 350°F. Spread the nuts on a baking tray and toast in the oven for 10 minutes.
2. In a large bowl, combine the rest of the ingredients and toss the nuts in the spiced butter. Serve warm.
Dates stuffed with mascarpone, orange zest and walnuts