Seasonally Spiced Nuts from Nigella’s Christmas
4 c. mixed nuts
1&1/2 tsp. garam masala
1 tsp. celery salt
2 tbsp. olive oil
2 tbsp. soft light brown sugar
3 sprigs rosemary, finely chopped to make about 3 tsp., plus 2 sprigs for garnish
Sprinkle of kosher salt or pinch of table salt
Put a large skillet on medium heat.
Line a large cookie sheet or jelly roll pan with aluminum foil and put at a handy proximity to the stove.
Tip the nuts into the now-warm skillet and toss or push about with a spatula for 3 minutes or so until they are lightly roasted.
Add the garam masala and celery salt and push the nuts about in the pan again so that 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!
The recipe for sweet and spicy cocktail nuts can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.