Nuts!

Our Cellar Door & Restaurant Manager Anissa Griffiths has shared another delicious moreish recipe to prepare. Ideally served alongside a creamy ripe cheese & a luscious Gapsted Red.
 
Whiskey & Rosemary Honey Nut Mix
 
Ingredients:
1 ½ cups pecans
1 ½ cups almonds
2 tablespoons honey
60ml whiskey
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt flakes
2 sprigs rosemary
 
Preheat oven to 180 degrees Celsius.  Place the pecans, almonds, honey, whiskey, oil, salt & rosemary in a bowl & toss to combine.  Line a large baking tray with non-stick baking paper.  Spread the mixture on the tray.
 
Cook for 20 minutes, stirring half way through or until nuts are golden & the whisky has evaporated.
Allow to cool completely before serving.
 
Notes: Anissa didn’t have quite enough almonds in the pantry so she used a few pistachio nuts. Any nut that is your favourite should work well. She also used Gapsted Fine Old Tawny as she’d run out of whisky & it worked a treat. Feel free to experiment and share your results with us!
 
Cheese served in the photo is a Milawa Brie with our High Country Cabernet Merlot.

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