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SPICED NUTS
best paired with
Winemaster’s Reserve PINOTAGE
PrintRecipes and Images Courtesy of Robertsons.co.za
Ingredients
3 tablespoons (45 ml) butter
1 tablespoon (15 ml) Robertsons barbecue Spice
1 teaspoon (5 ml) sugar
2 teaspoons (10 ml) Robertsons ground cumin
2 teaspoons (10 ml) Robertsons paprika
600g unroasted mixed nutsInstructions
- Blend barbecue spice with sugar, cumin and paprika.
- In a large frying pan, melt the butter and stir in the dry spice mixture.
- Add nuts and cook over medium heat about 5 minutes or until nuts are coated with the mixture and have browned lightly.
- Spread out on a baking sheet to cool slightly before serving.
- May be stored in an airtight container for 1 to 2 weeks.
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SPICY LAMB ROAST WITH MINT AIOLI
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GREEK MOUSSAKA
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