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Spicy honey nuts

Spicy honey nuts

The scent of rosemary as these cook is deliriously heady, making it difficult not to eat the whole lot as soon as they’re out of the oven. Self-restraint is rewarded, however: they’re great for a gathering or popped into bags as a gift. Recipe by Ed Smith.

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Gluten freeVegetarian
  • Serves8
  • CourseSnack
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 150g cashew nuts
  • 400g mixed nuts (unsalted)
  • 40g salted butter
  • ¾ x 20g pack Cooks' Ingredients Rosemary, leaves picked
  • 1 tsp freshly ground black pepper
  • 2 tbsp clear honey
  • ½ tsp hot smoked paprika
  • ½ tbsp sea salt flakes

Method

  1. Preheat the oven to 210ºC, gas mark 7. Line a large baking tray with parchment; spread the nuts over it so they fit in 1 layer (use a second tray if necessary). Roast at the top of the oven for 8 minutes, shuffling the tray after 6 minutes, until toasted.

  2. Meanwhile, put the butter in a small pan set over a low heat (so that it melts but doesn’t foam). Chop the rosemary as finely as possible and add two-thirds to the butter along with the black pepper, honey and paprika; remove from the heat. Pour in the toasted nuts. Mix thoroughly, then return the nuts to the lined baking tray, ensuring all the glaze is scraped from the pan.

  3. Roast for 3-4 minutes more until golden and glossy, checking and shuffling halfway through. Remove before any nuts blacken. Sprinkle the salt and the remaining rosemary all over the nuts while they’re still warm, mix, then leave to cool completely, ensuring they’re spread out in 1 layer. Store in an airtight container at room temperature. They’ll last 3-4 weeks (if you let them).

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,961kJ/ 473kcals

Fat

38g

Saturated Fat

8.3g

Carbohydrates

13g

Sugars

7.5g

Fibre

5.4g

Protein

18g

Salt

1.3g

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