Spicy Beer Nuts with Rosemary

1. Infuse Olive Oil with Rosemary

Pour the extra-virgin olive oil into a large skillet set over medium heat. Add the fresh rosemary leaves to the skillet and let them sizzle gently. When the sizzling slows down, the oil is infused with rosemary.

2. Add Nuts and Spices

To the infused oil in the skillet, add the mixed roasted nuts, red pepper flakes, sugar, garlic powder, and a generous pinch of kosher salt. Stir to coat the nuts evenly and cook for 3 to 5 minutes.

3. Cool and Store

Transfer the seasoned nuts to a large plate and allow them to cool to room temperature. Once cooled, store them in an airtight container for up to 3 days, or reheat in the oven if desired before serving.