Rosemary Spiced Nuts

500g mixed nuts
15g unsalted butter
3 tsp clear wildflower honey
2 tsp Cornish sea salt
2 tbsp fresh rosemary, finely chopped
½ tsp cayenne pepper

Preheat the oven to 180C. Spread nuts on baking sheet. Toast until just golden, 10-15 minutes. Melt butter, honey and sea salt. Fold in rosemary and cayenne. Tip into honey butter to coat. Cool before decanting into jars or wrapping in parchment.

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