To make these roasted nuts, start by preheating your oven to 350°F so it’s ready to go once everything is mixed.

While the oven warms up, grab a large bowl and add in the cashews, almonds, melted butter, grated Parmigiano Reggiano, and black pepper.

Stir everything together until the nuts are well coated. The mixture will look a bit dry at this point, but don’t worry — the cheese melts in the oven and brings it all together.

Next, line a baking sheet and spread the nut mixture out in a single, even layer.

Once the oven is fully heated, place the baking sheet inside and bake the nuts for 15–16 minutes, just until they turn golden and fragrant. Keep an eye on them toward the end so they don’t burn.

When they’ve finished roasting, remove the nuts from the oven and allow them to cool completely on the pan.

Once they’re cool, break them into clusters of whatever size you like, then sprinkle the rosemary on top for a fresh, savory finish.

Store any leftovers in a sealed container in the fridge for up to one week.