December 06, 2013

Butter Roasted Rosemary and Chilli Nuts {Holiday Nuts}


Roasting or toasting nuts is the best thing you can do for them...It's like applying moisturiser to the skin. It can be annoying and sometimes time consuming but the outcome is always a favourable one. Smoother skin and a tastier nut. 

Yes I just likened toasting nuts to applying moisturiser. This just got real. Really real. Weird real?


What's better than roasting nuts? Roasting them, tossing them in a rosemary and chilli infused butter and then roasting them again so that they get coated with a crumbly buttery layer of herby-spicy attitude.  


I'm in Christmas mode. These nuts have Christmas party nibble/edible gift written all over them. 

Dot bowlfuls of these nuts around your kitchen during a Christmas party and allow guests to nibble on them as they sip a festive cocktail, or two. Bag them in cellophane bags, tied with twine and a hand written label. 

Who doesn't love handmade gifts? 

GET SOME NUTS. 

Enjoy,

Holly, x 


It's about to get real Chritsmassy up in here with these Holiday Nuts. 


Choose your nuts. I went for a mix of almonds, brazil nuts, hazelnuts, walnuts and pistachios. Use whatever you fancy...go all almond or hazelnut, it's your nutty prerogative to pick the right nuts for you. 


Scatter the nuts in a single layer on a baking sheet and roast in a preheated oven for 10 minutes. 


Place the butter, finely chopped rosemary and dried chilli flakes in a small saucepan. 

Melt the butter and bring just to the boil. Remove from the heat and allow to infuse as the nuts continue to roast. 


Remove the nuts from the oven. Pour over the infused butter and stir well. Make sure EVERY last little nut is slicked and coated with the herby spiced buttery goodness. 

Return to the oven and roast the nuts for a further 10-15 minutes. Remove from the oven, stir well and allow to cool. 

Recipe,

800g Mixed Nuts eg Almonds, Brazil Nuts, Pistachios, Walnuts, Hazelnuts, Pecans etc.
100g Unsalted Butter
6 Sprigs Fresh Rosemary, finely chopped
1/2 Teaspoon Dried Chilli Flake
1/2-1 Teaspoon Maldon Sea Salt

Preheat an oven to 160C. 
Lay the nuts in a single layer on a baking tray.
Place in the oven and roast for 10 minutes.
In the meantime, place the butter, finely chopped rosemary and dried chilli flakes in a small saucepan.
Melt the butter and bring just to the boil. 
Remove from the heat and set aside to infuse as the nuts roast. 
After 10 minutes remove the nuts and pour over the infused butter.
Toss until evenly slicked with the delicious butter.
Sprinkle with 1/2 teaspoon of Maldon Sea Salt. 
Place back in the oven and roast for another 10-15 minutes. 
Remove from the oven, stir and allow to cool completely. 
Taste and add more salt if needed.

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