Roast these nuts and heighten the flavour with the maple and rosemary; these are great for a snack any time.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 8-10 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 146 |
| Fat | 11g |
| Saturates | 1.6g |
| Protein | 5.6g |
| Carbs | 8.7g |
| Sugars | 4.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Line a large baking tray with baking paper.
3
Separate the egg yolks from the whites. Place the whites in a large bowl and whisk until soft peaks form. Add the maple syrup and beat until just combined. Set aside.
4
Finely chop the rosemary.
5
Place the remaining ingredients, as well as the rosemary, in a large bowl and mix to combine. Add the egg whites and mix to coat.
6
Spread on the baking tray and roast for 10 minutes. Drizzle a little maple syrup over the mixture, then toss to combine. Roast, tossing once, for a further 10-15 minutes until golden and toasted.
7
Cool completely then place in jars.
