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
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