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This recipe is from Nigella Lawson’s new cookbook, Nigella Christmas. The recipe has not been tested by the Chatelaine Test Kitchen.
4 cups (1 L) mixed nuts, such as walnuts, pecans, cashews and pistachios
1 1/2 tsp (7 mL) garam masala
1 tsp (5 mL) celery salt
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) light muscovado sugar, or soft light brown sugar
3 sprigs rosemary, finely chopped to make about 3 tsp (15 mL), plus 2 sprigs for garnish
Sprinkle of Maldon salt, or pinch of table salt
Put a large frying pan on a medium heat.
Line a large baking sheet or Swiss-roll tin with foil or reusable baking parchment and put at a handy proximity to the stove.
Tip the nuts into the now-warm pan and toss or push about with a spatula for 3 minutes or so until they are lightly toasted.
Add the garam masala and celery salt and push the nuts about in the pan again so they are evenly coated.
Add the oil, sugar and rosemary and stir about again to mix. When the nuts have darkened a little and are slicked with the sugary spice mix, tip them out briskly (before they burn) onto your prepared, lined sheet, and sprinkle with salt to taste.
Preferably when still warm, arrange in small bowls, and tuck in a sprig of rosemary on top for a seasonal fir-tree flourish.