This recipe is from my brother-in-law, hence in my mind it’s actually called David’s Nibbly Nuts, and suffice to say they go down a treat when accompanied by a cold glass of something (see photo below, with a Margarita). The key is to remember to add the dressing to the nuts after you’ve cooked them, and not before, which I did once by mistake and filled the house with smoke. Oops. Makes a good bowl full, and is easily scaleable.
150g mixed nuts of choice (walnuts are particularly good at capturing the dressing)
1 tbsp butter
1 tbsp light brown sugar
1 tbsp finely chopped rosemary
A pinch of cayenne pepper (optional)
- Heat oven to 180c (fan) and spread the mixed nuts all over a baking tray.
- Roast for 10-15 mins, tossing them every now and then, and NOT letting them burn.
- While that’s happening, melt the butter and sugar in a small saucepan, then stir in the rosemary, cayenne, and some salt and pepper.
- Tip the roasted nuts into the saucepan, mix well, and serve.
- Nibble away!