An aromatic, sweet and salty nibble to have with drinks or as a snack.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 180°C.
Put the butter in a tray and pop it in the oven to melt as it preheats — keep a close eye on it to make sure it doesn't burn.
Remove the tray form the oven and add the nuts, rosemary, spices, celery seeds and salt. Mix everything together and roast for 15-20 minutes until golden and fragrant, tossing halfway through— again, keep a close eye as they can burn easily.
Allow to cool and store in an airtight container for up to 6 months.
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