Rosemary Mixed Nut Tartlettes
an elegant way to serve mixed nuts!
Ingredients
- 1 stick or 8 T unsalted butter
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- 8 oz deluxe salted mixed nuts
- 2 oz dry roasted peanuts
- 3 T chopped rosemary
- 2 packages {15 count each} frozen mini phyllo tart shells
Instructions
- Place tart shells on a parchment paper lined baking sheet. Melt butter in saucepan, add brown sugar and cream. Bring to a boil, and boil gently for 2 minutes. Stir in nuts and rosemary. Add salt if desired. Carefully spoon nut mixture into tart shells. Bake at 350 for 10-12 minutes. Store at room temperature, covered tightly.