AuthordanieldiverWhether it's weekend drink or an informal get together with friends and drinks are involved these spiced nuts are a must. They are sweet, spicy, fragrant and salty. What better to nibble on with a cold beer in hand?
Prepare a shallow roasting tin by lining with foil and greasing with a little oil. (This will make the washing up easier) Heat oven to 170°C/150°fan.
In a small saucepan warm together the honey, cumin, paprika, cayenne pepper, chopped rosemary, and salt. Just enough that it becomes runny and easy to toss with the nuts and coat evenly.
Spread the nuts on the prepared tin. Pour over the spiced honey mixture and toss together with the nuts. Spread the nuts out into an even layer. Cook the nuts for 15 minutes, remove toss and turn them over. Flatten and even out and return to the oven for a further 15 minutes. Allow to cool. Store in an air tight container for up to 5 days.
Ingredients
Directions
Prepare a shallow roasting tin by lining with foil and greasing with a little oil. (This will make the washing up easier) Heat oven to 170°C/150°fan.
In a small saucepan warm together the honey, cumin, paprika, cayenne pepper, chopped rosemary, and salt. Just enough that it becomes runny and easy to toss with the nuts and coat evenly.
Spread the nuts on the prepared tin. Pour over the spiced honey mixture and toss together with the nuts. Spread the nuts out into an even layer. Cook the nuts for 15 minutes, remove toss and turn them over. Flatten and even out and return to the oven for a further 15 minutes. Allow to cool. Store in an air tight container for up to 5 days.