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Best Bar Nuts

A community recipe by Emma Boughey

Not tested or verified by Nigella.com

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Introduction

As featured on the ITV Nigella show. From Nigella's book Nigella Bites.

Ingredients

Serves: 0

Metric Cups

500 grams nuts (unsalted, mixture of peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans and unpeeled almonds)
2 tablespoons fresh rosemary (coarsely chopped)
2 teaspoons dark brown muscovado sugar
2 teaspoons Maldon salt (or sea salt)
1 tablespoon unsalted butter (melted)

17⅔ ounces nuts (unsalted, mixture of peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans and unpeeled almonds)
2 tablespoons fresh rosemary (coarsely chopped)
2 teaspoons dark brown sugar
2 teaspoons sea salt flakes (or sea salt)
1 tablespoon unsalted butter (melted)

Method

Best Bar Nuts is a community recipe submitted by Emma Boughey and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180C

Toss the nuts in a large bowl to combine and spread them out on a baking sheet

Toast in the oven till they become light golden-brown, about 10 minutes

In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter

Thoroughly toss the toasted nuts in the spiced butter and serve warm in small bowls

Preheat the oven to 180C

Toss the nuts in a large bowl to combine and spread them out on a baking sheet

Toast in the oven till they become light golden-brown, about 10 minutes

In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter

Thoroughly toss the toasted nuts in the spiced butter and serve warm in small bowls