These hot and herby lemon and rosemary spiced nuts are the perfect addition to any drinks party or just t nibble on whilst watching TV.
Why you’ll love this recipe
- These spiced nuts really let you get creative with the flavourings, why stick to the ‘normal’ flavours and spices you get in the shops.
- They are super easy to make.
- Spiced nuts make a terrific little foodie gift to add to hampers/gift baskets or tuck into a foodie friend’s stocking.
Here we are on the 29th of December all set to enter the new year and I am dashing off down to BBC Radio Scotland in Glasgow this morning to talk about last-minute things for a fun-filled New Year, or Hogmanay as we call it up here in Scotland.
There has to be a booze recipe of course, something to eat and maybe some home hints and a hangover cure too of course, no pressure there then!
I decide that booze wise I shall share my Almost Instant Limoncello recipe that has helped me out of many a last-minute prezzie and party hooch situation. As I have made over 4 litres of the stuff during my demos at Country Living this Christmas. !
For a quick and easy party nibble I opt for these amazing lemon and rosemary spiced nuts which are a doddle to make and are seriously moreish.
I used a 250g/9 oz packet of unsalted mixed nuts plus a tablespoon of sesame seeds and then added my own flavourings.
Fresh rosemary of course, ( I used the needles from a 6″ sprig) though if you haven’t got any of the fresh herb just use a teaspoonful of the dried stuff from a jar.
The grated zest of 1 lemon, 1/4 tsp garlic granules, 1/4 tsp dried chilli flakes (or you can use your Hot Salt for this and use less salt), 1/4 tsp ground ginger, 1 tsp sea salt flakes (less if using hot salt).
How to make these spiced nuts;
Mix together all your flavourings and sprinkle this over the nuts on a rimmed baking tray.
Add a few spritzes of olive oil. I like using the spray stuff here as you get a nice light coverage and don’t end up overdoing it and drowning the nuts in oil. Just the merest whisper of oil is all you need.
Pop the tray in a preheated oven at 180C/350F for just 12-15 minutes. Check after 12 minutes to see if they are done. They should just be toasty brown and have released their gorgeous nutty aroma. Don’t let them burn!
Allow to cool and serve the spiced nuts with tipple of choice.
How long will these keep?
Your lemon and rosemary spiced nuts will keep in a sealed container for up to a week. Remember to keep a lid on the jar or box or they will soften with exposure to air.
So it’s not just using lemons to enhance these party nuts, I’ll also be wittering on about using lemons to get your house smelling great in case friends pop round.
Never waste those lemon peels! Use them to rub on wooden furniture for shine and scent, and use the juice and flesh to shine up your glass and mirrors and get surfaces super clean and deodorized.
Then when it comes to hangovers, well your best bet is to eat a banana for the potassium to soothe sore head and ease the tummy and drink a large glass of warm water with juice of half a lemon to restore ph levels and sort out your guts.
On that less than charming note I shall love you and leave you for this year of 2014.
Have a Happy New Year when it comes.
Looking for more super easy party nibbles to make at home? Then check out these recipes before you go;
Homemade Dukkah spice mix (serve this with a little bowl of olive oil and bread for dipping)
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Lemon and Rosemary Spiced Nuts
- 250 g nuts mixed bag
- 1 tbsp sesame seeds
- 1 lemon grated zest only
- 1 sprig rosemary or 1 tsp dried rosemary
- 1 tsp sea salt flakes
- 1/4 tsp dried chillli flakes
- 1/4 tsp garlic granules
- 1/4 tsp ground ginger
- a few spritzes of olive oil
- Grate the zest from the lemon and finely mince the fresh rosemary needles.
- Mix with all other spices and sprinkle this mixture over the nuts in a rimmed baking tray.
- Spritz with the olive oil spray.
- Bake in preheated oven at 180C/350F for 12-15 minutes.
- Serve right away or store in an airtight jar for up to 1 week.