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Nigella's Bar Nuts
Ingredients
-
4
cups
unsalted mixed nuts
(including peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans & whole unpeeled almonds)
-
2
tablespoons
coarsely chopped
fresh rosemary
(from two 8cm / 3 inch sprigs)
-
½
teaspoon
cayenne pepper
-
2
teaspoons
dark brown sugar
-
2
teaspoons
sea salt flakes
-
1
tablespoon
unsalted butter
(Melted)
Method
- Preheat the oven to 180°C/gas mark 4/350ºF.
- Toss the nuts in a large bowl to combine and spread them out on a
baking sheet. Toast in the oven till they become light golden-brown,
about 10 minutes.
- In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
- Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.
Barefoot Contessa's Roasted Nuts
ReplyDeleteIngredients
Vegetable oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves
Kosher salt
Directions
Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature for up to a week