The perfect snack for watching the game. Smokey, spicy and intensely savoury, these nuts are just the thing with a cold beer, or three.
4 cups raw, unsalted mixed nuts – I like walnuts, cashews, pecans and macadamias
1/4 cup brown sugar
3/4 tbsp sweet smoked paprika
1/2 tsp cayenne
1/4 tsp cinnamon
1 tbsp flaked sea salt such as Maldon, plus a bit more at the end
1 tbsp finely chopped fresh rosemary
1 tbsp vegetable oil
Preheat the oven to 350F / 175C / 160C Fan. Line a baking tray with non-stick parchment paper and set aside.
Add the nuts to a large bowl. Set aside.
In a small bowl, mix together the sugar, paprika, cayenne, cinnamon, salt and rosemary and mix well.
Add the vegetable oil to the nuts and mix really well so all the nuts are coated lightly. Add half the sugary-spice mixture and mix well, then add the rest of the spice mixture and mix again. Pour the nuts onto the prepared baking tray and bake for 10 minutes. Give the nuts a stir around, then bake for 10 minutes more, or until the nuts are golden. (Keep an eye on them – you don’t want them to burn.) Remove the tray from the oven and stir the nuts around so they don’t stick together, then sprinkle with a final bit of salt. Leave to cool completely.
Make ahead: Nuts will keep for approximately 4 days. Keep at room temperature in an airtight container.