Rosemary Almond & Pecan Mix

1.Preheat oven to 180°C. Line two oven trays with baking paper.

2.Place almonds and pecans in a colander; rinse under cold water. Tip wet nuts onto lined oven trays; sift sugar over it while tossing. Add rosemary, sea salt flakes and pepper and toss some more to mix well.

3.Roast nuts for 20 minutes, stirring halfway through cooking, or until fragrant and browned. Cool on trays; they will become crisp on cooling. Separate nuts into clusters and store in airtight jars.