Rosemary chilli spiced nuts recipe

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  • Serves 6
  • 10mins to prepare
  • 156 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 baking 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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  • Energy 645kj 156kcal 8%
  • Fat 13.4g 19%
  • Saturates 1.3g 7%
  • Sugars 4.1g 5%
  • Salt 0g 0%

of the reference intake
Carbohydrate 5.4g Protein 3.8g Fibre 2.6g


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