Warm Mixed Nuts with Smoked Paprika and Rosemary
INGREDIENTS
3 cups mixed raw nuts; any combination of cashews, hazelnuts, macadamia, pecans, walnuts, almonds, skin on and blanched
1 tablespoon olive oil
60 grams butter
2 teaspoons brown sugar
2 teaspoons sweet or hot smoked paprika
2 tablespoons fresh rosemary leaves
sea salt
METHOD
Preheat the oven to 180°C.
Spread the nuts out in a single layer in a shallow baking pan, keeping each type of nut separate as they take different times to roast. Roast in the oven, shaking the pan every few minutes until the nuts are golden. Watch carefully as the nuts can become too brown very quickly. Remove and tip into another dish to cool. If using hazelnuts, tip into a clean tea-towel and rub vigorously to remove the skins.
Heat the olive oil in a saucepan and drop in the butter. When sizzling add the brown sugar, paprika and rosemary and cook for 2-3 minutes until the butter just starts to colour and the rosemary is crisp. Tip the contents of the pan over the nuts and toss gently to combine. Tip into a serving bowl and season with sea salt. Makes 2 cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!