Yes this mix of nuts and stuff is a lot more exciting than a bowl of salted cashews.
You just can’t go wrong with almonds, rosemary, flaky sea salt, chilli flakes, raisins (ooops I didn’t have golden, so I used sultana), and brown sugar. 

They are the perfect snack to serve in a pinch with drinks during the holidays or just as a snack anytime. They can also be packed up in a cute little bottle for a hostess gift. 

Thanks Devin @thisiscrumb for sharing this recipe that’s on repeat in my kitchen. It’s from her fab new book Conveniently Delicious. This mix of almonds and raisins is sweet and salty, packed with rosemary flavour and a lovely hint of heat. Make them, I guarantee that you will love them.

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House Nuts

Course Snack

Ingredients

• 2 cups almonds, blanched and skinless
• 2 tbsp rosemary leaves, chopped
• 2 tsp flaky sea salt
• ½ tsp chili flakes – I used Aleppo
• ½ cup golden raisins
• 1 tbsp olive oil
• 1 tbsp brown sugar – I used maple sugar

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Toast the almonds on the prepared baking sheet for 10 minutes, until very lightly browned and fragrant.
• In a mixing bowl combine chopped rosemary, salt, chili flakes, raisins and olive oil.
• Pour the hot nuts over the mixture and toss to coat.
• Sprinkle the sugar at the last minute to avoid clumping.
• The nuts will keep in a sealed container in the pantry for up to 1 month. Recipe from Devin Connell’s book Conveniently Delicious.

  Note: blanched almonds can be found in the baking section of the supermarket.