July 20, 2013

Honey & Olive Oil Roasted Nuts with Rosemary, Vanilla and Sea Salt


We all grow up somewhere. It isn't so much the place where we‘re born as it is a place where we come of age. A place where our strengths and weaknesses are first exposed, our interests and prejudices get discovered and developed. The series of small worlds we used to live in that brought us to where and who we are today. Worlds for the most part we couldn't wait to be done with and move on from. 
Anthony Bourdain


Honey & Olive Oil Roasted Nuts with Rosemary, Vanilla and Sea Salt

Sometimes you need to challenge yourself: to cross a few boundaries, get out from your comfort zone and feel the life bleeding from your skin. Painfully but so damn real.

Sometimes you need a few thorough changes; maybe even mistakes to make. To touch that deep and hollow surface of despair just to make sure you are alive. You are human. With your ups and downs. Your fortunes and misfortunes. Cause life is not a fairy tale. It has some pretty great moments, but it also carries a few bad ones too.

Sometimes you need a few essential life lessons to learn, and that is exactly the moment when you turn the corner, get lost in that pitch-black darkness and do not look back until there is a light in front of you. Cause there is always one. It’s just a matter of time when you are able to see it. And if you don't, that means you're not looking hard enough.

Honey & Olive Oil Roasted Nuts with Rosemary, Vanilla and Sea Salt

My life has changed. Substantially. More than a little bit. Close to a lot. New country. New lifestyle. New daily routine. New people. New way of getting around. Were these the changes the ones I've been looking for? I’m not sure. Maybe. The only thing I am truly positive about is that I’m moving forward. I’m growing up. Faster than ever before. Every day, every minute, every second of my life I am piling up my experiences, one after another, stack by stack, and in that way I'm getting way tougher, more patient, more tolerant, more appreciating, more understanding. Simply more mature. And that is a good thing. It’s always a good thing.

Honey & Olive Oil Roasted Nuts with Rosemary, Vanilla and Sea Salt

But before hitting the road and jumping into a new section of my life (which was a few weeks ago, but due to the lack of internet I was not able to get in touch with my blog until recently), I made some snacks that would help me to survive those annoying and everlasting airport checking, boarding, waiting, transferring, once again boarding and just then, only then (!), finally reaching the destination moments. Once again I was proven that there is nothing else that can heal these wounds of desperation better than a bag of sinfully sticky honey roasted nuts with a generous splash of vanilla, a delicate touch of rosemary and a few sprinkles of sea salt. That was a savior. I’m telling you!


Honey & Olive Oil Roasted Nuts with Rosemary, Vanilla and Sea Salt

Honey and Olive Oil Roasted Nuts with Rosemary, Vanilla, and Sea Salt

2 Tbsp honey
2 Tbsp olive oil
2 tsp sea salt
1 tsp vanilla extract
1 small rosemary stalk
400 g (14 oz) mixture of various nuts (I used a blend of hazelnuts, peanuts, almonds and cashews, but you can choose any other type of your preferable nuts)

It's up to you whether you want to remove skins from your nuts or not. Even though most of the good stuff, such as fiber and various antioxidants, is in the skin, I usually take it away. I know, it might take a while and sometimes it can be a very boring and patience-demanding job, but I really like that lovely appearance of cleanness. However, feel absolutely free to leave all the skins on. This might even help to get your nuts crispier and nicer caramelized.

When you have your nuts (with or without skins), combine honey, olive oil, vanilla,  and finely chopped rosemary in a large bowl.
Add nuts to the mixture and toss about until they all get coated with honey.
Transfer on a parchment paper-lined baking sheet, spread evenly, and sprinkle with sea salt. Roast in a 180 C (350 C) oven for 15-20 minutes.
When nuts are done (don't wait for them to darken), remove from the oven and let them cool completely.
Store in an air-tight container.

Honey & Olive Oil Roasted Nuts with Rosemary, Vanilla and Sea Salt

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