Rosemary chilli spiced nuts recipe

  • Serves 6
  • 10mins to prepare
  • 475 calories / serving
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rosemary chilli spiced nuts (h)

Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, combine all the ingredients with a little seasoning, then toss until well coated. 

Spread the nut mixture out in a single layer on a baking sheet. Bake for 7 minutes, or until golden, then remove from the oven.

Transfer the nuts to a sheet of nonstick paper and leave to cool. Serve with one of our delicious festive cocktails.

They can be stored in an airtight container in a cool dark place for 2-3 days – after this time they will not be as fresh. You may need to give the container a shake before serving to make sure the nuts have not stuck together.

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  • Ingredients

  • 100g blanched whole almonds
  • 1tsp chopped thyme
  • 1tsp chopped rosemary
  • 2tbsp olive oil
  • 2tbsp honey
  • 1tsp red chilli flakes
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  • Calories
    475
    24%
  • Sugar
    2g
    2%
  • Fat
    20g
    29%
  • Saturates
    5.8g
    29%
  • Salt
    0.9g
    15%
of an adult's Reference Intake daily amount.
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