Preheat the oven to 180 °C.
Mix the nuts well on a tray and spread evenly. Roast in the oven for approx. 10-15 min. Stir now and then with a wooden ladle, so that they have taken a little color.
In the meantime, melt the butter in a large, high frying pan (preferably a wok), do not let it brown! Turn off the heat.
In the cutter grind all the spices very finely and this mixture into the butter form.
Then add all the nuts to the butter and stir with the ladle so often that all the nuts are lightly coated with the spiced butter. Done! Serve the roasted nuts warm or possibly cooled.
Warning – addiction factor 10 and calorie bomb!!!!
Billi:
I vary likewise times the mixture – must sacrifice me then halt with the trying,-))
It is just as worthwhile to produce twice the mass of spiced salt on the spot and then to be able to deliver supplies quickly when needed flat. Or when visitors come …
As a variant already times with fresh thyme – tastes great!
In the original recipe, unshelled almond kernels and hazelnuts are used: it depends a bit on the taste. I find the rough skins of these two nuts a tiny bit unpleasant, especially since you have to be even more careful not to burn this skin when roasting.
peeled almond kernels, cashews and peeled hazelnuts (heated briefly in a dry frying pan and then the skins off as much as possible.
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