These nuts have become a regular feature of our festive holidays and a perfect post-winter-swim beach snack. They are incredibly simple to make, our kids love getting involved, and the rosemary offers a welcome wintery, woody flavour. You can swap in different types of nuts according to preferences and what’s lurking in the store cupboard, as well as playing around with additions such as cinnamon and ginger. Be warned - they are highly moreish!
Recipe: Honey & Rosemary Roasted Nuts
Ingredients:
500g nuts of your choice - we use a mixture
100g local honey
1 tbsp rapeseed (or alternative) oil
1 tsp cinnamon
Sprinkling of sea salt
Handful of rosemary sprigs
Method:
Warm oven to 180C.
Pour the honey and oil into a saucepan, warm over a low heat until melted.
Place the nuts in a large baking tray. Pour the honey and oil over the nuts and mix well.
Sprinkle the cinnamon and salt over the nuts, stir to combine and spread the nuts out so they are in an even layer (or use two baking trays). Lay the rosemary sprigs on top.
Bake in the oven for approx 15 - 20 minutes until turning golden in colour, giving the baking tray a good shake half way through to ensure they aren’t burning.
Leave to cool - then enjoy!
