Roasted nuts
These delicious sweet-and-savoury roasted nuts are hard to eat elegantly – so it is lucky they are finger-licking good!
Ingredients
- 150²µ/5½´Ç³ú nuts, such as almonds, pecans, walnuts, Brazil nut pieces or a mixture
- 1½ tsp neutral-flavoured oil, such as light olive oil or sunflower oil
- 1 tsp honey
- 1 tsp yeast extract
Method
Preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts over a piece on baking paper on a baking tray. Toast in the oven for about 8 minutes until very lightly brown inside. Cut one open to check or bite into one if cool enough.
Drizzle the oil over the nuts using a teaspoon. Use the same teaspoon to drizzle over the honey as the oil will help the sticky honey slide off the spoon. Measure out the yeast extract and dollop onto the nuts. Mix the hot nuts so they are evenly coated with the oil, honey and yeast extract — the heat will melt these ingredients to make this possible. Make sure to mix them thoroughly (I use two forks to help turn them over) and spread the nuts out so they cook evenly.
Return the nuts to the oven and cook for another 2 minutes. Stir around on the tray and return to the oven for another 1–2 minutes. The outside of the nuts should be brown but not too dark. If necessary, return them to the oven for a further 1–2 minutes, stirring the nuts around again and spreading them out.
Leave the nuts to cool for 10 minutes and then stir them around and spread them out. Leave to cool completely then store in an airtight container. Serve in a bowl but, before serving, break them up a bit as they are slightly sticky and will clump together.
Summer
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