Chilli and garlic nuts
A quick snack that takes peanuts and cashew and elevates them into something seriously tasty with just a handful of ingredients. A perfect accompaniment for beer at festive parties.
Ingredients
Metric
Imperial
- 200g of peanuts
- 100g of cashew nuts
- 1 sprig of rosemary, large
- 1 tsp chilli flakes
- 3 garlic cloves, unpeeled
- 1 tbsp of vegetable oil
- 2 pinches of Cornish sea salt
Method
Heat a heavy-based pan with the vegetable oil over a low heat. Add the garlic cloves – still in their skins – and the rosemary sprig and gently cook for 8 minutes, stirring occasionally
- 1 tbsp of vegetable oil
- 3 garlic cloves, unpeeled
- 1 sprig of rosemary, large
Add the peanuts and chilli flakes and cook for 2 minutes, stirring constantly so the nuts don’t burn
- 200g of peanuts
- 1 tsp chilli flakes
Add the cashew nuts and salt then cook for a further 8 minutes, or until the nuts are golden brown
- 100g of cashew nuts
- 2 pinches of Cornish sea salt
Pick out and discard the rosemary and serve immediately, or leave to cool and reserve in a jar for later – but they are best served warm with a glass of Sharp’s Doom Bar
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