If we fancy a pre-dinner drink (or perhaps drinks if we’re ushering in the weekend), we love to accompany them with tasty snacks of some kind. This recipe for herb & spice bar nuts, which caught our eye online, looked absolutely perfect. We’ve just given it a go… and it turned out to be a very good decision. Great rewards for relatively little effort.
I used 100 grams each of hazelnuts, cashews, walnut halves, pecans and whole almonds. However, you can use whatever nuts you like or have in the store cupboard; peanuts, brazils and macadamias. If 500 grams is too large a portion for your needs, it’s really easy to just halve the recipe.
They were gorgeous – and so moreish! In fact, they’re a great snack to include on a party buffet table; they really suit being eaten with beer, wine and whisky.
Click here or on the image below to save the recipe to Pinterest
- 500g/18oz unsalted mixed nuts (e.g. peeled peanuts, cashews, brazils, hazelnuts, walnuts, pecans or whole unpeeled almonds)
- 2tbsp coarsely chopped fresh rosemary (from two 8cm/3-inch sprigs)
- ½ tsp cayenne pepper
- 2tsp Muscovado sugar
- 2tsp salt
- 1tbsp unsalted butter, melted
- Preheat the oven to 180°C/350ºF/Gas mark 4
- Toss the nuts in a large bowl to combine and spread them out on a baking sheet
- Toast them in the oven until they become light golden-brown, about 10 minutes
- In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
- Thoroughly toss the toasted nuts in the spiced butter and serve warm