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Melt the butter in a small saucepan on the stove top, add the brown sugar, cayenne and rosemary. Stir. No salt is nessesarry unless you have unsalted nuts.
Add the mixed nuts to the slow cooker. Pour over the butter mixture. Stir.
Cover and cook on HIGH for 1 hour 20 minutes. Stirring every 20 minutes to prevent burning.
Serve warm or at room temperature. Enjoy! I found it's better to turn the slow cooker to off while serving these, even the warm function will over cook these and may cause burning.