Honey Roasted Nuts

SERVES 4 AS A SNACK

250g / 8¾oz mixed nuts

2 tbsp olive oil

1 tbsp polenta

2 tbsp runny honey

1 tsp smoked paprika

½ tsp ground cumin

½ tsp sea salt

1 tsp butter, melted

3 sprigs of fresh rosemary

Preheat the oven to 190°C / 375°F / gas mark 5.

Add all the ingredients to a mixing bowl and toss very well to combine and coat.

Spread the coated nuts evenly out on a large non-stick baking tray (pan), making sure you get all the marinade out of the bowl – use a silicone spatula to scrape it all out.

Bake on the middle shelf of the oven for 20 minutes, turning the nuts halfway through.

Remove from the oven and let cool completely, then transfer to an airtight container and store at room temperature for up to 5 days.