RACHEL LETT
An aromatic, sweet and salty nibble to have with drinks or as a snack.
Toasted, Spiced, Rosemary Nuts
SERVES 10
200g mixed nuts of your choice (almonds; brazil nuts; cashews; pecans; hazelnuts; macadamia)
15g butter
2 tablespoons finely chopped rosemary
1 1/2 tablespoons garam masala
1/2 teaspoon celery seeds
1/2-1 teaspoon cayenne pepper
1 teaspoon apple cider vinegar
1 1/2 teaspoon flaky salt
Ingredients
Preheat the oven to 180°C.
Put the butter in a tray and pop it in the oven to melt as it preheats — keep a close eye on it to make sure it doesn't burn.
Remove the tray form the oven and add the nuts, rosemary, spices, celery seeds and salt. Mix everything together and roast for 15-20 minutes until golden and fragrant, tossing halfway through— again, keep a close eye as they can burn easily.
Allow to cool and store in an airtight container for up to 6 months.