Ingredients
Method
- Place a large frying pan over medium heat. Add olive oil and the sprig of rosemary and let fry for a few minutes until the oil is hot and you hear a sizzle. You will also start to smell the rosemary.
- Add the cashews to the pan. Stir until all the nuts are coated with oil. Fry for 5 minutes string often so the nuts don’t burn.
- Add the harissa and 1 teaspoon salt and toss for another minute. The nuts should be a golden colour, if not continue frying for a few more minutes.
- Remove from the heat and disgard the rosemary. Sprinkle with the remaining salt. You can serve them warm, they will be slightly soft but will crisp as they cool.
- Store in an airtight container.
Notes
I used raw nuts, but if you have nuts that are already roasted then you will be warming the nuts with the spices instead of roasting them. Also note, that most roasted nuts are salted, so add salt to taste.
Harissa is a North African spice mix that has red chili flakes, garlic, cumin, caraway seeds, coriander, and spearmint leaves. It has a nice level of heat with a brightness to it.
http://www.presidentschoice.ca/en_CA/products/productlisting/pc_black_label_harissa_spice_blendprod1390265.html