Tamari-Rosemary Roasted Nuts

My body is broken after this Christmas. I spent about 2 weeks up to my eyeballs in ham, eating non-stop from my morning croissant to that one last chocolate coin before bed. There was a point when I wasn't even registering what I was eating any more - I would just slather it in leftover bread sauce and stick it in a sandwich with some piccalilli (one evening I did it with roast potatoes - triple carbs, classy.) When all too quickly the first week back at work came around, I decided I needed to take drastic action: no alcohol, no chocolate and (nearly) no carbs for at least the whole of January. I know, I know, why make January even more depressing than it already is? But I knew if I didn't go hardcore I would suddenly find myself in mid February, still eating cake for breakfast and unable to fit in to my jeans. I genuinely grew out of one of my denim skirts a week before Christmas and I haven't dared to try it on since. 

As well as cutting out all things fun I'm also trying to get my portions back down to normal sane sizes. I find it really difficult when adjusting back after a period of overeating that my stomach has been so stretched out that I find myself constantly hungry, despite eating 3 meals a day, so I like to have a few healthy snack options at the ready. There are loads of flavoured nuts in the supermarkets and I used to consider these a healthier option than crisps until I actually read the back of the packet. Since when did dry roasted peanuts need 18 ingredients?! I decided to make my own using a few natural flavours and they were so delicious I will never look back.
These are so salty and savoury, with a deep rosemary flavour, but also have that creamy sweetness that nuts take on when you roast them - so they'll satisfy any craving and curb your hunger as well as giving you a huge boost of healthy fats, protein, fibre and vitamin E (which helps to keep your eyes, skin and immune system healthy). I like to mix up my nuts to get a mix of flavours and textures. 

As much as it pains me to say this during Dry January, these taste unbelievably yummy with a gin and tonic. *sigh* If you're not currently detoxing, these taste best with Silent Pool gin. It has such amazing rich, clean flavours that go perfectly with the salty roasted nuts. Once you've tried Silent Pool I can guarantee you won't want to go back to that toxic-tasting stuff you've had before, it takes gin and tonics to whole new level.  

Makes 1 jar

250g mixed nuts
2 tablespoons olive oil
4 tablespoons tamari
2 tablespoons soy sauce
1.5 heaped tablespoon dried rosemary
1 pinch sea salt

1. Heat over to 180 degrees.
2. On a baking tray mix together all of the ingredients, bake the nuts for 10-15 minutes keeping an eye on them so they don't burn. 
3. Taste one to see if it's salty enough, if it's not then add some extra salt and another tablespoon or two of soy sauce then roast for another 5-10 minutes. 

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