ROASTED
BAR NUTS
These make a really
good party nibble, or just a quiet evening in nibble if you prefer.
Just be careful not to burn the nuts when toasting them - burnt
nuts are not pleasant!!
INGREDIENTS
|
6oz unsalted
dry-roast peanuts |
6oz shelled
walnut/pecan pieces |
|
6oz whole
unpeeled almonds |
3oz unsalted
cashews |
|
1tbsp olive
oil |
1 tbsp
fresh rosemary, chopped |
|
1 tbsp
brown sugar |
half tsp
chilli powder |
|
1 tsp salt |
|
METHOD
Preheat the oven
to 180°C/Gas Mark 4. Spread nuts out in a single layer on
a baking sheet. Toast in the oven for about 7 minutes, or until
they start to become fragrant.
While the nuts are
toasting, combine the oil, rosemary, brown sugar, chilli powder
and salt in a bowl. Add the hot nuts and toss gently. Allow to
cool slightly. Transfer the nuts to a bowl and serve warm.
