Rosemary Roasted Nuts

[Guest guest]

Rosemary Roasted Nuts

 

 

----------------------

Preparation: 5 minutes

Cooking: 20-25 minutes

----------------------

 

 

500 g (17 1/2 oz) mixed raw nuts

1/4 cup vegetable -OR- olive oil

1/4 cup fresh rosemary leaves

4 teaspoons brown sugar

2 teaspoons hot paprika

1 teaspoon sea salt flakes -OR- table salt

1 cup roasted chickpeas

 

 

1. Preheat oven to 160 C (320 F).

 

2. Combine nuts, oil, rosemary, sugar, paprika and salt in a large roasting pan

and toss to combine.

 

3. Bake, shaking pan occasionally, for 20 to 25 minutes until nuts are golden

brown.

 

4. Remove from oven. Stand for 10 minutes before stirring in chickpeas.

 

5. Serve warm or at room temperature.

 

 

 

NOTE: Roasted nuts will keep for up to 2 weeks in an airtight container in a

cool, dry place.

 

 

 

Makes about 2 cups.