Spiced Nuts Recipe
If you prefer, you can substitute the spices for either cumin seeds, sesame seeds, nigella seeds or a few chili flakes. Store any leftover nuts in an airtight jar and consume them within three days. Serves six to eight people.
10-1/2 oz. mixed unsalted nuts
a few sprigs of fresh rosemary
3 Tbsp. unsalted butter
2 Tbsp. soft dark brown sugar
1/2 tsp. cayenne pepper
2 tsp. mild Spanish paprika
a good pinch of sea salt
1. Remove all the shells, if you have bought unshelled nuts, and finely chop the rosemary leaves (discard the tough stalks).
2. Melt the butter and sugar in a large, heavy saucepan or frying pan on a low heat. Add the chopped rosemary, cayenne pepper, paprika and salt and then toss in the nuts.
3. Stir until the nuts are evenly coated with the spice mix. Toast on a low heat, stirring or tossing frequently until the coated nuts look golden brown and crisp.
4. Tip the nuts onto a large sheet of wax paper, arrange in a single layer, and leave to cool before serving in small bowls.