Recipe by Chef Louise Mellor
- 4 cups of roasted unsalted nuts
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 2 tablespoons of chopped fresh rosemary
- Zest of 2 lemons
- 1-2 teaspoons of sea salt
Preheat the oven to 325 degrees.
Line a baking sheet with parchment paper or foil.
In a small sauté pan melt the butter and warm the olive oil. Add in the lemon zest and rosemary, then stir to combine.
Put the nuts in a medium mixing bowl and pour the butter mixture over the top. Stir to combine.
Lay the nuts out evenly on to the lined baking sheet and sprinkle with the sea salt. Place into the oven and roast for 15-20 or until nuts are golden brown and fragrant.
Store nuts in an airtight container or Ziploc bag.