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This year, give friends and family these simple, wholefood, gluten-free treats that feed body and soul, from the author of My Petite Kitchen Eleanor Ozich.

Rosemary, olive oil and maple salted nuts

Makes about 300g
60ml extra virgin olive oil
280g mixed nuts
1 handful rosemary leaves
3 tablespoons maple syrup, honey or agave syrup
1 teaspoon sea salt

1. Place a sheet of baking paper on a baking tray, and set aside.
2. Warm oil in a frying pan over medium heat. Once oil is hot, add nuts and rosemary and stir until nuts are well coated. Keep stirring for about 2 minutes, then reduce heat to low. Add maple syrup and continue to stir for a further minute. Sprinkle salt over nuts, then immediately remove pan from heat.
3. Using a metal spoon or spatula, transfer nuts to baking paper, spreading them out in a single layer to allow the syrup to harden. Leave to cool completely, then store in an airtight container in a cool, dark place for 3-4 weeks.

Eleanor Ozich is a passionate food lover, writer, stylist, and author of My Petite Kitchen (Murdoch Books, $39.99), from which these recipes are reproduced with kind permission.