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Smoked Paprika and Rosemary Roasted Cashews and Macadamias

Thanks to Cornersmith Cafe and Picklery in Sydney for this more-ish combo.

January 4, 2017

Smoked Paprika and Rosemary Roasted Cashews and Macadamias

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Smoked Paprika Nuts

Ingredients for 500gm nuts to serve eight with drinks

2tsp salt flakes
1 tsp smoked paprika
50ml olive oil
500gm raw almonds (I used raw cashews and macadamias)
handful 0ne-third of a cup chopped rosemary (I used about 2 Tbsp)


  1. Pre-heat oven to 140°C and line two baking trays with baking paper.
  2. Combine salt, smoked paprika and olive oil in a large bowl. Add the almonds and rosemary, then use your hands to mix everything together well.
  3. Place the almonds on the prepared trays and spread them out evenly. Bake for 45 minutes or until the almonds are toasted through, shaking the trays every 10 to 15 minutes so they toast evenly.
  4. Leave to cool to room temperature, then serve in bowls or small jars.

cooks notes

  • I found I had to turn my oven to 260°C for the final 10 minutes to toast the nuts a touch more.
  • I used Murray River salt flakes and Herbies Smoked Paprika.
  • If using dried rosemary, only use 2 teaspoons as the flavour is more concentrated.
  • Add chilli powder for more heat, or ground coriander or cumin with orange zest.
  • These almonds can be stored in an airtight container for up to 10 days.
  • Recipe from Cornersmith cook book with thanks.

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Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell


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