These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 20 April 2016

Spice and Rosemary Roasted Nuts

When friends drop in for a visit it's great to serve an alternative to the ubiquitous dips and crackers. The flavour is not overpowering - and you can vary the mix to your preference.

I adapted Nigella's recipe with a few added spices and replaced butter with Macadamia Oil to make it dairy free. These nuts transport easily if you want to take something to share at a gathering and really hit the spot during our grape-picking weekend at Pyramids Road Winery.   Hope you enjoy making and sharing these delicious nuts at your next event!

Spice and Rosemary Roasted Nuts by Feed your Inner Cook
Preparation  15 - 20 minutes
Cooking        7 - 15 minutes
Combining    5 minutes


600 gram total of  assorted unsalted nuts - Brazil nuts, Walnuts, Pecans, Almonds, Macadamias, Cashews    -  a mixture of whatever varieties you prefer

Spice and Oil Mixture
2 - 3 Tablespoons finely chopped fresh rosemary
1/2  teaspoon Cayenne Pepper
1/2  teaspoon dried Chilli Flakes (optional)
1/2  teaspoon Garlic Powder  
shake of dried Rosemary leaves
2  teaspoons Maldon Sea Salt - crushed  PLUS   extra for sprinkling later
2    teaspoons Dark Muscovado Sugar   OR Dark Brown Sugar
2    teaspoons OverProof Bundaberg Rum  OR regular Bundaberg Rum (optional)
1 - 1 1/4 Tablespoons Macadamia Oil  (a little goes a long way!)


Mix the spice and oil mix (without nuts) in a large bowl, ready for AFTER nuts baked

Preheat oven to 180° C  (oven must be at temperature before adding the nuts)

Prepare 2 oven trays with alfoil and baking paper and spread the nuts over the trays without crowding the nuts too tightly    NB nuts only

Toast the nuts in the oven approx 10 minutes (watch so they don't burn!) til lightly golden.

Remove from oven. Turn oven off and leave oven door closed.
Pour hot nuts into the prepared spice mix and mix through.
Spread the spiced nuts over the oven trays again and return to the OFF oven for 5 minutes or so to intensify the spiced mix.  Check they are not burning.

Remove from oven.
Allow to cool slightly and check for flavour  - add a little extra salt or chilli etc to your taste preference.

Serve warm   OR   at room temperature.

If storing in airtight glass containers - allow to cool completely beforehand.


for more information about handcrafted wines see  Pyramids Road Winery
on the Granite Belt near Stanthorpe Queensland.  Hand made and wonderful!
Spice and Rosemary Roasted Nuts by Feed your Inner Cook
                                           Enjoy!   Colleen

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