Honey & Rosemary Roasted Nuts

📝 Ingredients

• 80 g almonds
• 80 g cashews
• 60 g walnut halves
• 3 tbsp honey
• 1 tsp olive oil
• 2 sprigs fresh rosemary
• ½ tsp fleur de sel
• 1 pinch black pepper

🍴 Utensils

• Baking sheet
• Baking paper
• Small saucepan
• Mixing bowl
• Spatula
• Airtight jar

📖 Steps

1. Preheat the oven to 170 °C and line the baking tray with baking paper. Strip the rosemary sprigs and finely chop the needles with a knife: you need about 1 tbsp, as large pieces would be unpleasant to bite into.
2. In the small saucepan, warm the honey, oil and rosemary over a low heat for 1 to 2 min, until the honey is nice and runny, without letting it boil. Remove from the heat and add the pepper.
3. Put the almonds, cashews and walnut halves in the bowl. Pour the warm honey over the top and stir with a spatula for 1 min, until every nut is glossy and well coated.
4. Spread the mixture over the tray in a single layer, letting the nuts touch in small groups: these will form the clusters. Scrape the bowl to get all the honey out and sprinkle with fleur de sel.
5. Roast for 12 min at 170 °C, stirring gently halfway through. Keep an eye on them in the last few minutes: the nuts should be golden and the honey bubbling, but walnuts burn quickly and turn bitter if they blacken.
6. Take the tray out and leave to cool for at least 20 min without touching. Straight out of the oven the nuts are still soft and sticky: that's normal, the honey hardens and turns crunchy as it cools.
7. Once the mixture is completely cold, break it into clusters with your fingers. Store in an airtight jar at room temperature, away from moisture: the nuts stay crunchy for up to 2 weeks.