Truffled Nuts That Put the Shop-Bought Ones to Shame

You know those tiny tubs of truffled nuts you get at the supermarket? The ones that cost a small fortune and have about six nuts in them? Yeah, we’re not doing that. These are big-batch, truffle-scented, rosemary-spiked nuts you can make at home in 20 minutes flat. Perfect with an ice-cold drink on a sunny day, or as a delicious healthy snack.

Truffled Nuts Recipe

Truffled Nuts Recipe

Makes: 600g Difficulty: Easy Time: 20 mins

Ingredients

• 300g almonds

• 200g pecans

• 3 sprigs rosemary

• Olive oil

• 1 tsp cumin seeds, toasted & ground

• 1 tbsp truffle salt (mine was 5% truffle mix)

• 1 tsp brown sugar

• Pinch of citric acid

• Salt, to taste

Method

1. Heat things up: Preheat your oven to 180°C. Line a baking tray with parchment.

2. First roast: Spread nuts on the tray, tuck in the rosemary sprigs, and roast for 10 minutes.

3. Spice prep: While they’re toasting, dry-toast the cumin seeds in a pan until aromatic, then grind. Mix with truffle salt, sugar, citric acid, and set aside.

4. Second roast: Remove rosemary from tray, return nuts to oven for another 5 minutes.

5. Rosemary magic: Mince the roasted rosemary leaves and stir them into your spice mix.

6. Coat & season: Tip the nuts into a bowl, drizzle lightly with olive oil, toss well, then sprinkle over the spice mix. Taste and add a pinch more salt if needed.

Serve immediately or stash in a jar, but they won't last long!