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Preheat oven to 375°F. On a large rimmed baking sheet, combine almonds, walnuts and pepitas. Bake for about 12 minutes or until toasted, stirring once.
In a small bowl, combine rosemary, brown sugar, salt and cayenne. Stir in butter. Drizzle butter mixture over nuts, tossing gently to coat. Serve warm or cool to room temperature. Store in an airtight container for up to 3 days.