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
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.