Rosemary and Maple Syrup Apéro Nuts

These rosemary and maple syrup apéro nuts are very simple but so delicious. It’s tempting to add paprika etc for more flavour but actually the simplicity of this recipe allows you to really taste the individual nuts. All these measurements are “about” this amount. Go with your gut and add a tiny bit more butter, salt and maple syrup if you’re adding both pecans and walnuts as we did. In my opinion, the pecans are the most delicious! 

Of course, buy unsalted, whole nuts. Expensive- but a (relatively) healthy delicious snack! 

No additives. Just goodness.

This recipe is adapted from cookieandkate’s recipe. 

Ingredients

• 2 cups / 320g whole unsalted almonds
• 2 cups / 320g pecan or walnut halves
• 1 ½ cup / 180g green pumpkin seeds 
• 1 cup / 135g hazelnuts 
• 4 heaped tablespoons finely chopped fresh rosemary (from 4 large sprigs)
• 3 tablespoons good quality maple syrup
• 3 tablespoons unsalted butter, melted
• 2 teaspoons seasalt
• 1 ½  teaspoons cayenne pepper (reduce or add more if adventurous)

Method

• Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a large rimmed baking sheet with parchment paper. 
• In a large bowl, combine all the ingredients (or any other added seasonings). Mix well until all the nuts are coated.
• Pour the mixture over the nuts on the prepared baking sheet. Spread the mixture in a single layer across the pan. 
• Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. Put a timer on- nothing worse than burnt nuts! 
• Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. 
• Add a final generous pinch of salt 
• Let the nut mixture cool completely on the pan. They’ll taste more flavoursome when cooled at room temperature. 

This recipe makes a large batch. However, they’re so addictive that shouldn’t be a problem. In a sealed container they will stay fresh for 2 weeks.

If you’re a jar-collector like me, I used an old Cassoulet jar here, it’s an easy thoughtful gift.