Nuts are the perfect snack. This recipe has a wonderful mixture of flavours and crunch. Rosemary was an easy choice for me to add flavour as I have lots in our garden. Smoked paprika is my favourite savoury spice, and adding a little maple syrup gives that lovely sweet and savoury taste. You can choose any raw nuts, whatever you may have on hand. I've used almonds, cashews and walnuts. This recipe also makes a great gift, add the nuts to a glass jar, seal and tie with a ribbon and poke a sprig of rosemary through the bow.
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Preheat oven to 160c (fan-forced) and line a large baking tray with baking paper.
Add the nuts to a large bowl then add the melted ghee and maple syrup and toss to coat the nuts well.
Add the chopped rosemary, smoked paprika and sea salt to the nuts, mixing well to coat evenly.
Spread the nut mixture out evenly over the prepared baking tray. Bake for approximately 20 - 25 minutes until the nuts are glazed and golden. Stir once during the cooking time, plus keep a close eye on the nuts so they don't burn. The mixture may be slightly sticky but will dry and crispen as the nuts cool.
Add a little extra sea salt if you like your nuts extra salty. Once completely cooled store in an airtight container at room temperature for up to 7 days.
Walnut kernels or meat are enclosed in a rounded hard shell. Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of omega-3 fatty acids. Walnuts contain several minerals, especially high in manganese, vitamin E and B vitamins. Walnuts are also known for their rare and valuable antioxidant and anti-inflammatory nutrients. Store walnut kernels in the fridge or freezer, as they are susceptible to insect and fungal mold infestations.
Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.
Ghee is a lactose-free ancient superfood. It is made by slow cooking and clarifying butter to remove the milk solids and lactose, it's pure butter fat. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brands are Organic Valley Purity Farms or Puresoul grass-fed. It is also very easy to make yourself. Ghee has a high smoke point 485F/250C.
The herb rosemary is a woody perennial herb with evergreen, needle-like leaves and has a strong fragrance. Rosemary is often cooked with lamb or in Italian dishes and is added to stews, soups and broth to give extra flavour, also the oil is extracted and used for many purposes including body creams and shampoos. Rosemary leaves are used fresh or dried.
Paprika is a relative of the chili pepper. Smoked paprika is used to add a sweet mildly spicy flavour to dishes and it adds a warm natural colour. Use organic smoked paprika, my favourite brands are Simply Organic or Frontier (I purchase online at iherb).
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.