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!
2 thoughts on “Nibbly nuts”
Hi Jo, Is it OK if these nuts have been salted or would it be better to buy unsalted?? TGUxx
Prob fine so long as just don’t add any further salt I’d guess?