Nuts in rosemary honey

1 serving

For 2-3 small jars

  • 300g mixed nuts such as hazelnuts, unsalted pistachios, almonds, pecans or walnuts
  • ½ tsp. dried chilli flakes
  • ½ tsp. cumin
  • 350 g of rosemary honey or acacia honey
  • 1-2 branches of fresh rosemary
Nuts in rosemary honey


Roast the hazelnuts in a dry frying pan until the shells loosen.

Remove the shells – it’s easiest if you wrap the nuts in a clean kitchen towel and rub them through it. Discard the shells.

Add all the nuts to a pan along with the chilli flakes and cumin.

Spread the nuts in a clean, dry jar, and pour honey over so that it covers the nuts.

Add a small branch of rosemary to each jar and screw the lid on immediately.

Serve with Castello ® Aged Gouda and fig salsa with lime and chilli.