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Flavoured roasted nuts
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These make a lovely Christmas gift, but are also great for entertaining any time. Choose between sweet and salty maple and rosemary, or warming mixed spice (or make both!)
Makes: 500g
For the rosemary & maple
500g mixed unsalted nuts (such as cashews, pistachios and skin-on almonds)
1 tbsp unsalted butter, melted
2 tsp sea salt flakes
2 tsp maple syrup
4 sprigs rosemary, leaves only, chopped
For the mixed spice
500g mixed unsalted nuts (such as cashews, pistachios and skin-on almonds) 2 tbsp ghee (or oil)
1 tbsp sea salt flakes
¼ tsp asafoetida
2 tsp ground cumin
1 tsp ground black pepper
2 tsp ground coriander
1 tsp hot chilli powder
For the rosemary & maple
1 Preheat the oven to 180°C, gas mark 4. Mix together all the ingredients in a large bowl. Tip onto a baking tray and roast for 15-20 minutes, until golden.
2 Allow the nuts to cool, then decant into an airtight container. Label and store in a cool, dry place until ready to wrap. They will keep for up to 1 week.
For the mixed spice
1 Preheat the oven to 180°C, gas mark 4. Tip the nuts onto a baking tray and roast for 10-15 minutes, until golden. Meanwhile, melt the ghee or oil in a small frying pan. Add the sea salt flakes and spices then fry for 2 minutes, until fragrant. Set aside. When the nuts come out of the oven, toss them in the spiced butter.
2 Allow the nuts to cool, then decant into an airtight container. Label and store in a cool, dry place until ready to wrap. They will keep for up to 1 week
Typical values per serving:
Energy |
647kJ 157kcals |
---|---|
Fat | 14g |
Saturated Fat | 2.2g |
Carbohydrate | 1.9g |
Sugars | 0.8g |
Protein | 3.8g protein |
Salt | 0.9 |
Fibre | 2g |
V Per 25g serving
This recipe was first published in Thu Nov 04 20:11:00 GMT 2021.
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