QTY 8 Serves
|Mixed Local Sourced Nuts||500||grams|
|Celery Salt - organic if available||1||sp|
|Olive Oil - extra virgin||30||ml|
|Muscovado or light Brown Sugar||30||ml|
|Rosemary sprigs - organic if possible||3||each|
|Himalayan Pink Salt Flakes||a||sprinkle|
Method: Fine chop one sprig of the Rosemary and keep the other two for garnish.
Place a large frying pan on medium heat. Line a large baking tray with foil or baking paper. Tip the nuts into the warm pan and toss or push about with a spatula for 3 minutes or until they are lightly toasted. Add the oil, sugar and rosemary and mix through, tip them out onto prepared tray and sprinkle with salt to taste.
Serve warm with a sprig of rosemary on top.