Serves 10
30 min
Roasted Spanish Nuts
Recipe GLPR3c68de04be52fb
A simple yet satisfying Spanish starter of roasted peanuts and pumpkin seeds finished with flavorful Bravas salt and a touch of olive oil. Perfect for snacking or serving at tapas gatherings.
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Ingredients
1 pint raw Spanish peanuts
1 pint raw pumpkin seeds
4 teaspoons olive oil
4 teaspoons Bravas salt
Directions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly oil it.
In a large bowl, combine the raw Spanish peanuts and pumpkin seeds. Drizzle with the olive oil and toss well to ensure all nuts and seeds are evenly coated.
Spread the mixture in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until the peanuts and seeds are golden and fragrant.
Remove from the oven and immediately transfer the hot roasted nuts and seeds to a clean bowl. While still warm, sprinkle with Bravas salt and toss to distribute evenly.
Allow to cool for a few minutes before serving. The nuts will continue to crisp as they cool. Store in an airtight container.
