Its taken me 5 batches to get the flavour balance spot on, thank fully we’re there now. These rosemary roasted nuts are lightly salted, with a delicate sweetness and a slightly spicy aftertaste.
Just as a simple fresh leaved salad epitomizes how best to eat clean, these heavenly nibbles serve as a perfect example of how to down tools with a lovely glass of wine on a Friday. If you want to loosen the boundaries a little, do it in style. Banish the nasty shop bought crisps and pop open a classy jar of home roasted delights.
Picking the right nuts:
Try this one out with 300g mixed nuts. Make sure you have plenty of pecan halves and pumpkin seeds. Cashews, pistachios and almonds hold the flavours really well. I include only a few brazils and hazlenuts. These nuts are harder and don’t seem to roast as well.
The nuts take on different flavours from the seasoning depending on their shape and texture. It means every handful brings a slightly different taste sensation.
- 1 tablespoon of olive oil
- 1 tablespoon of maple syrup
- 3/4 teaspoon of cinnamon – or a generous half!
- 1/2 teaspoon of paprika
- 1/2 teaspoon of chilli powder – again you can make this a generous half if you like spice
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon freshly squeezed orange
To make simply put the ingredients in a bowl or jug and mix well, before pouring on the nuts on a roasting tray. Mix well with your hands. Then put into a 150 degree (fan) oven for 15 – 20 minutes, until they brown and the rosemary dries out a little.
Let them cool for 5 minutes or so… then crack on.
Happy Friday x