Nigella Lawson's Seasonally Spiced Nuts

Method

1 Put a large frying pan on a medium heat.
2 Line a large baking sheet or Swiss roll tin with foil or reusable baking parchment and put at a handy proximity to the stove.
3 Tip the nuts into the now-warm pan and toss or push about with a spatula for 3min or so until they are lightly toasted.
4 Add the garam masala and celery salt and push the nuts about in the pan again so that they are evenly coated.
5 Add the oil, sugar and rosemary and stir about again to mix. When the nuts have darkened a little and are slicked with the sugary spice mix, tip them out briskly (before they burn) onto your prepared, lined sheet, and sprinkle with salt to taste.
6 Preferably when still warm, arrange in small bowls, and tuck in a sprig of rosemary on top for a seasonal fir-tree flourish!

Nigella's Make Ahead Tip
The day before, make the spiced nuts and tip them out onto a foil-lined baking sheet. Sprinkle with salt. Cover with foil and keep in a cool place. About 10 minutes before serving, pop the nuts into a moderate (180°C, 160°C fan, mark 4) oven to warm through.

Extracted from NIGELLA CHRISTMAS by Nigella Lawson. Published by Chatto & Windus at £25.00. Copyright © Nigella Lawson 2008 and Photographs Copyright © Lis Parsons 2008.