Almonds, cashews and pecans roasted in a maple, butter, smoked paprika, cayenne and rosemary glaze, finished with sea salt. Serves 8.
20g
2tbsp
1tsp
1pinch
1sprig
100g
100g
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 20g | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 1sprig | — | — | |
| 6 | | 100g | — | — | |
| 7 | | 100g | — | — | |
| 8 | | 100g | — | — | |
| 9 | 1tsp | — | — |
Turn the oven to 180 °C (160 °C fan).
Line the baking tray with baking paper.
Put the butter in the small saucepan.
Unsalted butter · 20 g
Melt it over a low heat.
Take the pan off the heat and add the maple syrup.
Maple syrup · 2 tbspAdd the paprika.
Smoked paprika · 1 tspAdd a pinch of cayenne and stir.
Cayenne pepper · 1 pinch
Lay the rosemary on the chopping board.
Fresh rosemary · 1 sprig
Put the almonds in the mixing bowl.
Blanched almonds · 100 g
Add the cashews.
Cashew nuts · 100 gAdd the pecans.
Pecans · 100 gPour over the glaze and stir with the spatula until every nut is coated.
Spread them over the lined tray in a single layer.
Using oven gloves, put the baking tray in the oven.
Roast for about 12 minutes, stirring halfway with the spatula, until golden and fragrant; watch them closely at the end, as they catch quickly.
Using oven gloves, take the baking tray out.
Scatter over the sea salt straight away.
Leave on the tray for 15 minutes; they crisp up as they cool.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 180 °C (160 °C fan).⏱ 15 min |
| 2 | — | | Line the baking tray with baking paper.⏱ 20s |
| 3 | 20 g | | Put the butter in the small saucepan.⏱ 5sResultWeighed butter |
| 4 | — | | Melt it over a low heat.⏱ 1 minResultMelted butter |
| 5 | 2 tbsp | | Take the pan off the heat and add the maple syrup.⏱ 10sResultButter and maple |
| 6 | 1 tsp | | Add the paprika.⏱ 5sResultSpiced maple butter |
| 7 | 1 pinch | | Add a pinch of cayenne and stir.⏱ 15sResultSpiced glaze |
| 8 | 1 sprig | | Lay the rosemary on the chopping board.⏱ 5sResultFresh rosemary |
| 9 | Fresh rosemarystep 8 |  | Strip the leaves and chop them finely.⏱ 40sResultChopped rosemary |
| 10 | Chopped rosemarystep 9 | | Add it to the pan.⏱ 10sResultSpiced rosemary glazeused in step 14 |
| 11 | 100 g | | Put the almonds in the mixing bowl.⏱ 10sResultBlanched almonds |
| 12 | 100 g | | Add the cashews.⏱ 10sResultAlmonds and cashews |
| 13 | 100 g | | Add the pecans.⏱ 10sResultMixed nuts |
| 14 | Spiced rosemary glazestep 10 | | Pour over the glaze and stir with the spatula until every nut is coated.⏱ 30sResultGlazed nuts |
| 15 | Glazed nutsstep 14 | | Spread them over the lined tray in a single layer.⏱ 20sResultNuts to roast |
| 16 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultNuts to roast |
| 17 | — | | Roast for about 12 minutes, stirring halfway with the spatula, until golden and fragrant; watch them closely at the end, as they catch quickly.⏱ 12 minResultRoasted spiced nuts |
| 18 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultRoasted spiced nuts |
| 19 | 1 tsp | | Scatter over the sea salt straight away.⏱ 10sResultSalted spiced nuts |
| 20 | — | | Leave on the tray for 15 minutes; they crisp up as they cool.⏱ 15 minResultCooled spiced nuts |
| Total Time | 34 min | ||
| Nutrient | Per serving |
|---|---|
| 255kcal | |
| 6g | |
| 23g | |
| 4g | |
| 11g | |
| 4g | |
| 4g | |
| 294mg |
Almonds, cashews and pecans roasted in a maple, butter, smoked paprika, cayenne and rosemary glaze, finished with sea salt. Serves 8.
What you’ll doYou will coat almonds, cashews and pecans in a melted butter, maple, paprika, cayenne and rosemary glaze, roast them until golden, then salt them and let them cool.
