Recipe: Rosemary and cinnamon toasted nuts

I love these spicy toasted nuts! They make a great addition to a festive drinks party, or simply a very moreish snack. You can adapt the flavourings to your tastes – how about turmeric and garam masala instead of rosemary and cinnamon?


This is a great way of using up odds and ends of nut packets you have hanging around.


Recipe: Rosemary and cinnamon toasted nuts


  • 150g mixed nuts (I used cashews, pecans, almonds and hazelnuts)
  • 20g butter, melted
  • 10g dark brown muscovado sugar
  • Generous pinch of sea salt, plus extra for seasoning (optional)
  • Leaves of one spring of fresh rosemary, roughly chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika


  • Preheat the oven to 200C/18C fan.
  • Mix the nuts with all of the other ingredients.
  • Spread evenly over a baking tray and cook for 10 minutes or until golden brown, tossing occasionally.
  • Remove from the oven and allow to cool on the tray for a few minutes.
  • Transfer to a bowl and sprinkle with a little more sea salt, if you like.

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