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Saturday, 10 September 2011

Rosemary spiced nuts

We love nibbling on nuts but plain nuts can be a bit predictable so, for E's Christening, we thought we'd try something a little sweet and spicy. They taste delicious and we're already planning on making them throughout Autumn (it's arrived here) and as Christmas gifts too (yes, I did just say that), they go very well with a cheese board.

You will need:

150g pecans
150g almonds
150g walnuts
1 tablespoon butter, melted
3 tablespoons fresh rosemary, coarsely chopped
1 tablespoon dark brown sugar
1/2 teaspoon cayenne pepper
1 tablespoon sea salt flakes

What to do:

Heat the oven to 180 degrees C.
Put the nuts in a large bowl.
Melt the butter, pour over the nuts and mix so that they are coated.

Spread the nuts onto a baking tray or two.
Bake until golden (probably around six minutes but keep an eye on them every couple of minutes and turn/shake them to prevent burning).
Combine the rosemary, dark brown sugar, cayenne pepper and salt flakes in a large bowl, add the toasted nuts and mix well.

Serves ten for nibbles only but as these are incredibly moreish and keep well in an airtight container, it's safe to make double quantities. Enjoy and if you're a fan you should also try this recipe for chai spiced almonds, another perfect cold weather snack.

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