Spiced Mixed Nuts
Roasted nuts with rosemary, smoked paprika, butter and a pinch of cayenne. The cocktail-hour staple; far better than any bag from a shop. Makes a generous gift, keeps a fortnight in a tin, vanishes faster than that in any household.
Overview
Nuts roast briefly in a hot oven to bring out their oils. Melted butter mixes with rosemary, smoked paprika, cayenne, brown sugar and salt. The hot nuts toss in this glaze; back to the oven for a few more minutes to set; cool on a tray.
Ingredients
- 500 g mixed unsalted nuts (cashews, almonds, pecans, walnuts, hazelnuts in any combination)
- 50 g unsalted butter
- 2 tablespoons fresh rosemary (finely chopped)
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon flaky sea salt
- ½ teaspoon ground black pepper
- A few drops Worcestershire sauce (optional)
Method
Stage 1 - Roast the nuts
- Heat the oven to 180°C (160°C fan).
- Spread the nuts on a baking tray.
- Roast 8-10 minutes until fragrant and lightly golden (don't go further; they'll roast more in the next step).
Stage 2 - Glaze
- Melt the butter in a small pan.
- Stir in the rosemary, sugar, paprika, cayenne, salt, pepper and Worcestershire (if using).
Stage 3 - Toss and finish
- Tip the hot nuts into a large bowl; pour the spiced butter over.
- Toss thoroughly until evenly coated.
- Spread back onto the tray.
- Return to the oven for 5-6 minutes more.
Stage 4 - Cool
- Cool completely on the tray (the glaze sets and the nuts crisp).
- Break apart any clumps; transfer to a tin or jar.
Notes
- Unsalted nuts: You're seasoning at the end; pre-salted nuts give too-salty results.
- Rosemary chopped fine: Big sprigs char and turn bitter; finely chopped distributes evenly and toasts gently.
- Mixed nuts > single variety: The variety is part of the appeal - softer cashews, crunchier almonds, oilier walnuts.
Storage
- Keeps 2 weeks in an airtight tin.
- Don't freeze; the spice glaze loses its crispness.
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