3/4 cup white sugar
1/2 cup shortening
1 1/2 teaspoons paprika
1/2 teaspoon dried rosemary
In a medium saucepan, stir together the sugar, shortening and paprika until smooth and creamy. Reduce heat and stir in paprika-spice blend. Cook until mixture thickens, about 20 minutes. Remove from heat.
Allow dip to cool slightly and then spread over warm nuts. Refrigerate in solid container 8 hours or longer.
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