I found this little recipe at http://tmagazine.blogs.nytimes.com/2015/02/06/momofuku-milk-bar-snack-nut-recipe/. It came from the book "Momufuku Milk Bar", written by pastry chef Christina Tosi.
Her advice on making it work:
"Invest in good nuts. I use a mixture of walnuts, pecans, almonds (whole or slivered) and pistachios. I typically steer clear of peanuts and hazelnuts because their flavor overpowers the rest of the mix, and cashews are hard to find these days at your standard grocery store."
1 pound raw unsalted nuts of your choice 2 tablespoons unsalted butter, melted ⅓ cup packed light-brown sugar 3 tablespoons chopped fresh rosemary 2 teaspoons kosher salt
Heat the oven to 350°F.
Spread the nuts evenly on a baking sheet and roast for 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside).
Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature. (They’re not as good if you try to eat them while they’re still warm.)