This is why I am putting this recipe under sensible indulgences. It's a recipe from a TV program I was half listening to. This particular program included a lot of celebrity chefs giving their favourite places to eat and recipes from these places, and this nut snack from some bar somewhere was mentioned.
It has now ended up being my most popular nibble to serve to guests. Bowls of this seem to disapear very quickly and it's hard to keep up with the demand, so the woman who raved about these on TV is obviously not the only one who thinks they are terrific.
Also, I'm going to give you some approximate amounts that I use, but I'm letting you know right now that you will probably need to adjust them. This is for several reasons. One, because I don't remember what the exact amounts were in the original recipe to be honest, and two because I think a lot depends on personal taste. I like a lot of paprika in my mix. You may not. You'll just need to play around with this one.
- 3 cups of mixed unroasted nuts (almonds, walnuts, hazelnuts, pecans, brazil nuts and cashews all work well)
- 1/4 cup of melted butter
- 1 tablespoon of sea salt
- 1 tablespoon of paprika
- 2 tablespoons of maple syrup or honey
- 3 or 4 sprigs of fresh rosemary
- Pre heat oven to 425'F.
- In a large bowl mix the nuts with the butter, salt, paprika and maple syrup. Chop up 2 or 3 sprigs of the fresh rosemary and mix that in as well.
- Spread the nuts out onto a cookie sheet and roast for 15 to 20 minutes. When you can start to smell them, check to make sure they are not starting to burn. Timing can vary depending on the size of the nuts.
The woman on TV who raved about these said they were served warm, however I notice my guests had no problem devouring them even once they got cold. I have also made this recipe with just one kind of nut when that was all I had with equal success.