Roasted Spiced Nuts with Rosemary
‘These nuts are insane’ mutters Emma, whilst helping me with a cookery class and sneaking another handful. ‘You need to give me the recipe. How do you do that?’
I often make these nuts as nibbles at my cookery classes, so thought I’d share how to make them, mainly for Emma, but also for anyone who has requested the recipe in the past. It if you have a nut/sweet-salty/buttery snack addiction, then you too can make them and sneak handfuls every time you go past the bowl.
The recipe is adapted from Angela Hartnett who borrowed it from Union Square Café, and a quick google shows that anyone who is anyone has fallen in love with these nuts and shared the recipe. They’re that good.
I’ve played around with the recipe a little and added hot, smoked paprika which I love, but feel free to play around with the spices. The key is salt, sweet and spicy, which over buttery nuts makes me abandon all will power. Serve with a drink and see what you think!
Roasted Spiced Nuts with Rosemary
Ingredients
125g unsalted butter
500g mixed nuts
40g soft light brown sugar
2 sprigs rosemary, leaves picked and finely chopped
Good pinch of hot smoked paprika
1-2 teaspoons sea salt flakes
Method
- Take a deep-sided frying pan, large enough to fit the nuts in a single layer, and place over a medium-high heat. Add the butter, and, when foaming, add the nuts. Reduce the heat to medium and turn the nuts constantly to stop them from burning.
- After about 10 minutes when the nuts are nicely toasted, sprinkle on the remaining ingredients and stir everything together until well coated.
- Taste to check the seasoning, bearing in mind the nuts will be very hot. Add more sea salt flakes or smoked paprika to taste. You want it to be a little spicy.
- Pour the nuts into a sieve placed over a bowl and leave to drain.
- Serve warm or at room temperature, sprinkled with a little more salt. They will keep in an airtight container for at least a week.
