Spiced stovetop nuts
Mixed raw nuts toasted in a pan with smoked paprika, cumin and rosemary, then glossed with a little maple syrup and salt. Warm, crunchy and hard to stop eating.
- Prep
- 3 min
- Cook
- 9 min
- Serves
- 6
- Per serve
- 300 kcal
Ingredients
Method
Line a baking sheet with parchment paper and mix the paprika, cumin and cayenne in a small bowl. Chop the rosemary.
Heat the oil in a large skillet over medium heat. Add the nuts and cook, stirring often, for 5 to 6 minutes until they smell toasty and the almonds are golden inside when you snap one.
Turn the heat to low, add the spice mix and rosemary and stir for 30 seconds until fragrant; spices burn fast, so keep them moving.
Drizzle over the maple syrup and stir constantly for 1 to 2 minutes, until it bubbles and coats the nuts in a sticky glaze.
Tip onto the baking sheet, spread out, sprinkle with the salt and leave for 2 minutes; they crisp as they cool. Break up any clumps and serve warm.
Tips
- Use raw, unsalted nuts. Pre-roasted ones will scorch before the spices toast.
- Cool completely and store airtight for up to a week.
- Swap the maple syrup for honey if you don't need them vegan.
