Melt the butter in a saucepan over medium heat. Add the nuts and give them a couple minutes to begin toasting. When you see a bit of color on the nuts and start to smell their yumminess, add the sugar. Practice your pan flippin' skills and coat the nuts with butter and sugar. When the nuts are evenly browned, caramelized and smelling delicious, remove from heat and add the rosemary, Tobasco and sprinkle with flaky sea salt. Spread nuts in a single layer, on a plate or pan, and pop in the freezer to chill and stop the cooking.

When the nuts have cooled enough to handle, break them apart to store or serve. The spiced mixed nuts can be made days or even weeks in advance, and stored in an airtight container in the freezer.