Tuesday, 28 December 2010

Fibre arts

I have spent this morning photographing my yarn stash, with the intent of uploading the details onto Ravelry. However I have been defeated. It was taking so long to upload the photos and the ridiculous amount of yarn I have stashed in the last year (all cunningly hidden away in a large wooden chest) was just too daunting.
So instead I've decided to share a different kind of fibre art...roasted nuts!
Every Christmas I make nut roast, and a few years ago I discovered that it was infinitely tastier if I toasted the nuts first with some spices, before grinding them for the roast. From then on every Christmas Eve I make toasted spiced nuts in large quantities, half for the roast and then half to munch on throughout the holidays. Yesterday I was thinking how great these would be as party nibbles at the new year, and thought it was about time I shared the recipe with you.

Roasty toasty spiced nuts - Adapted from Nigella Lawson

500g of mixed nuts of your choice (I use: pecans, brazils, walnuts, peanuts (half plain, half dry roasted), marmite cashews (can't resit 'em!)
3 large sprigs of fresh rosemary (one whole, two chopped fine)
1 tbsp light muscovado sugar
3 tbsp olive oil
1/2 tsp cumin
1/2 tsp mixed spice
1/2 tsp smoked paprika
1/2 tsp cayenne
large grind of pepper
large pinch of salt

Line a plate or baking tray with parchment and set aside.

Place a large frying pan on the hob over a medium/low heat. Add the nuts and the whole rosemary sprig and toast gently for about 3-4 minutes, stirring all the time. Once the nuts are fragrant (and only just turning golden) add the spices and chopped rosemary and toss gently to release the flavour and coat the nuts (beware when they are toasting they can really get up your nose!), turn the heat down then add the oil and the sugar, keep stirring to coat the nuts and melt the sugar. Allow about another minute and a half cooking to really toast the nuts and coat them, but watch carefully as you don't want any burning. Turn out of the pan onto the prepared plate/tray and leave to cool fully. Once cool you can store them in an airtight jar, or place into bowls for immediate munching!


  1. Oh my, I love Marmite cashews too...in fact, I ate so many on Christmas Eve that I had a Marmite cashew hangover!

  2. I've used that Nigella recipe a few times in the past and it never fails to impress!