Thursday, December 24, 2009

Spiced Christmas nuts

100g each of cashews, raw almonds, pecans and toasted, skinned hazelnuts. Roast in medium oven for five minutes to release flavour, then sprinkle with three-quarters tbsp sea salt and half a tsp of cayenne. Melt 30g unsalted butter and a tablespoon of brown sugar in a big saucepan. Add the nuts and a tbsp of chopped rosemary, stir well, leave to cool.
These are GREAT.

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