Warm Mixed Nuts with Smoked Paprika and Rosemary
INGREDIENTS
3 cups mixed raw nuts; any combination of cashews, hazelnuts, macadamia, pecans, walnuts, almonds, skin on and blanched
1 tablespoon olive oil
60 grams butter
2 teaspoons brown sugar
2 teaspoons sweet or hot smoked paprika
2 tablespoons fresh rosemary leaves
sea salt
METHOD
Preheat the oven to 180°C.
Spread the nuts out in a single layer in a shallow baking pan, keeping each type of nut separate as they take different times to roast. Roast in the oven, shaking the pan every few minutes until the nuts are golden. Watch carefully as the nuts can become too brown very quickly. Remove and tip into another dish to cool. If using hazelnuts, tip into a clean tea-towel and rub vigorously to remove the skins.
Heat the olive oil in a saucepan and drop in the butter. When sizzling add the brown sugar, paprika and rosemary and cook for 2-3 minutes until the butter just starts to colour and the rosemary is crisp. Tip the contents of the pan over the nuts and toss gently to combine. Tip into a serving bowl and season with sea salt. Makes 2 cups
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.