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Honey and rosemary roasted nuts

Honey and rosemary roasted nuts

Name: Honey and rosemary roasted nuts
Yield: Serves 8
Cuisine: French recipes
Ingredients: 3 large handfuls of mixed nuts; 3 tbsp clear honey; 1 tbsp each rosemary and thyme, finely chopped; a glug of light olive oil; 1 tsp sea salt

Easy
August 2017

Easy
August 2017

Serves 8
Hands-on time 5 min, oven time 10-15 min

Sweet and salty honey-roasted nuts make a wonderful addition to a dinner party cheeseboard. They work especially well with goat’s cheese and fresh, peppery radishes.

Vegetarian recipes

Nutrition: per serving

Calories: 116kcals
Fat: 7.5g (1.2g saturated)
Protein: 4.2g
Carbohydrates: 7.6g (6.3g sugars)
Fibre: 0.5g
Salt: 0.6g

Nutrition: per serving

Calories: 116kcals
Fat: 7.5g (1.2g saturated)
Protein: 4.2g
Carbohydrates: 7.6g (6.3g sugars)
Fibre: 0.5g
Salt: 0.6g

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Ingredients

3 large handfuls of mixed nuts
3 tbsp clear honey
1 tbsp each rosemary and thyme, finely chopped
a glug of light olive oil
1 tsp sea salt

Ingredients

3 large handfuls of mixed nuts
3 tbsp clear honey
1 tbsp each rosemary and thyme, finely chopped
a glug of light olive oil
1 tsp sea salt

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the nuts, clear honey, chopped herbs, olive oil and sea salt in a mixing bowl then mix well. Spread the nuts out on a baking sheet lined with non-stick baking paper and roast for 10-12 minutes until golden. Leave to cool, then break up. Serve with your cheeseboard.

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the nuts, clear honey, chopped herbs, olive oil and sea salt in a mixing bowl then mix well. Spread the nuts out on a baking sheet lined with non-stick baking paper and roast for 10-12 minutes until golden. Leave to cool, then break up. Serve with your cheeseboard.