Toast nuts on sheet pan for 10 minutes in a preheated 350 degrees F oven.
Melt butter with cayenne, sugar and rosemary. Put toasted nuts in large saute pan, add butter mixture, lemon zest, salt and stir over medium heat until thoroughly mixed and butter cooks away. Adjust seasoning, as needed. Serve in paper cones with fresh rosemary garnish.
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Recipe courtesy Elizabeth Goel and Suyai Steinhauer