Tex - French Bar Nuts

I created this recipe for Bar Nuts.
This is a combination of Texas Spice and French Sea Salt and Herbs. It has a Sweet Savory and Spicy flavor.
If we're having a party I double or triple the recipe. They don't last long.

The Nuts are pre-roasted before they get the Spice Mix.

Buttered, Sugared, Salted, Herbed and Spiced.
Back in the 350 degree oven that's been turned off.
They can stay for hours.
Remove, break into pieces and serve with a great Ale!

Tex - French Bar Nuts.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- Large Rimmed Sheet Pan

6 C Nuts, without Peanuts. I either use 6 Cups of Mixes Nuts or a Combination of (Pecans and Almonds, 3 C of each.) I've also used 3 Cups of Pecans with 3 Cups of Cashews.

4 TBS Butter, melted
4 tsp Sea Salt
4 TBS  Dark Brown Sugar
1/2 tsp Chipotle Powder
2 TBS Herbes de Provence
4 TBS Chopped Fresh Rosemary

Roast the Nuts on the Sheet Pan for 10 minutes.
Transfer to a Large Mixing Bowl.

In another bowl:
Butter
Salt
Brown Sugar
Chipotle Powder
Herbes de Provence
Rosemary
Whisk well.
Add to the Nuts and toss to combine well.

You can serve them hot or refer to the Option below.

Option:
Turn the oven off.
After the Nuts and Herbs have been combined, stir again.
Return them to the Sheet Pan and place in the oven to allow them to dry.
I've left them up to 6 hours.
Break up any clusters prior to serving.

Enjoy!
Peace in the Kitchen!