Sunday, 6 January 2013

Spicy Rosemary Nuts

Our next-door neighbour makes the most fantastic chilli nuts but won't reveal his recipe. ;) I've experimented but haven't really managed to come up with a good alternative  - until now! On a German (partly bilingual) blog by Die Raumfee, I saw a recipe that I've adapted and that's worked out really, really well. Thank you Katja!

600-800 g mixed nuts (e. g. almonds, cashew nuts, hazelnuts, macademia nuts, pecan nuts, walnuts)
1 egg white
2 tbsp fresh rosemary, finely chopped
2 tsp salt
2 tbsp chilli flakes, ground
1 tsp sweet Hungarian paprika
freshly ground black pepper

1. Place the nuts in a roasting tray and roast at full whack for 5- 10 minutes until they are golden. The time depends on your oven. (Our gas oven is really slow.)

2. Beat the egg white until stiff and mix in all the seasoning. Mix in the nuts, then return the mixture to the roasting tray. Bake for 30 minutes at gas mark 2/120 °C.  To prevent the nuts from sticking to the tray mix them up after about 10 minutes.

3. After they're fully cooled, store them in airtight jars. They won't last long!

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