In a large skillet or Dutch oven, toast the nuts over medium heat, stirring frequently so that they don’t burn.
In a small saucepan, melt butter and maple syrup together. Once melted, add rosemary and cayenne.
When the nuts are toasted (when the vast majority have darkened spots), pour the butter mixture over the nuts and toss to coat.
Spread the glazed nuts out on a silpat or parchment lined cookie sheet (makes for far easier clean up) and roast in a 350 degree oven for 15-20 minutes, depending on your desired level of roast.
When you take the nuts out of the oven, sprinkle the salt over the top, so that it adheres to the still-sticky nuts.