Stilton & chutney rarebit bites
The chutney for this moreish canape can be
made in bigger quantities and stored in jars for a couple of
months – delicious with cheese and crackers
Roasted salt & paprika almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 x 150g packs whole almonds(skins on are fine)
- good knob of butter
- 1 tsp flaky sea salt
- 1 tsp smoked paprika
Nutrition: per serving
- kcal240
- fat22g
- saturates2g
- carbs3g
- sugars2g
- fibre3g
- protein1g
- salt0.7glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.
