Here’s a speedy recipe I created for my dear friend Amber’s style workshops. Spiced nuts are perfect for the holidays to whip out when guests pop in for a drink. They’ll last at least a week in an airtight container. Enjoy x
1 cup each unsalted cashews, walnuts, pecans and almonds (or 4 cups of any nuts of your choice)
3 tbsp maple syrup
2 tbsp brown sugar
Juice of ½ a small orange
2 tsp smoked paprika
2 tbsp finely chopped rosemary
Preheat the oven to 180C. Brush a large non-stick pan generously with vegetable oil. Combine the nuts, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice and smoked paprika on the pan; toss to coat. Add 1 tablespoon of the rosemary and 1 teaspoon of salt and toss again.
Spread the nuts in one layer. Roast for 25 minutes, stirring twice, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 1 more teaspoon of salt and 1 tablespoon of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Serve warm or cool completely and store in airtight containers at room temperature for up to a week.