Spicy honey nuts

Name: Spicy honey nuts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Ingredients: 150 g cashew nuts; 400 g mixed nuts (unsalted); 40 g salted butter; 20 g 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

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.

5 out of 5 stars(3) Rate this recipe

Gluten freeVegetarian

Serves8
CourseSnack
Prepare5 mins
Cook15 mins
Total time20 mins
Pluscooling

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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

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.
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.
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).

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