Ingredients
- 1 lb (450g) whole or roughly chopped nuts
- 2 teaspoons butter
- 2 teaspoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons honey
- 1 teaspoon salt, plus more as needed
- Fresh rosemary sprigs, for garnish (optional)
Method
- Preheat the oven to 325 degrees (170 degrees C).
- Line a sheet pan with parchment paper or foil and arrange the nuts on it.
- Roast the nuts for 12 minutes, stirring them occasionally.
- Put the butter, honey, olive oil and rosemary in a microwave-safe bowl.
- Microwave the mixture for half a minute to melt the butter and coax the flavor out of the rosemary.
- Toss the roasted nuts with the butter mixture, stirring well to coat.
- Now put the tray back in the oven and cook for another 10 minutes or until golden brown.
- Grind a little salt over them, stir well and let them cool on the tray.
- Serve garnished with fresh rosemary if liked.
Notes
These will keep in an airtight container for up to a week.