Iâ€™ve probably told the â€˜marmite storyâ€™ a million times, of how my sister was anaemic when we were kids and marmite was one of the foods her doctor had recommended… Itâ€™s the story of how the dark spread came into my life.
I donâ€™t recall liking marmite that much as a child; my mom would spread it thinly on toast and weâ€™d eat it like it was medicine.
Years later when I tried marmite again, it tasted salty and savoury and bitter, and a little like nostalgia.
It grew on me halfway through the jar; I liked the salty savouriness, the yeasty, deep umami flavours reminiscent of reduced vegetable stock (vegetable demi-glace).
Weâ€™re steadily eating our way through the few jars of marmite we got last year, itâ€™s mostly my mom, she likes a dab in her morning Milo or hot chocolate.
I was over the moon when I discovered marmite snacks, we canâ€™t get them here unfortunately so that just means I have to be creative.
Iâ€™ve been making marmite-y nuts for a while now, these nuts are so tasty even marmite haters love them, marmite adds an extra depth of saltiness and savouriness to the roasted nuts.
And these oven baked marmite cashews spectacular, by far my favourite marmite nuts; the cashews turn out creamy and buttery, and salty and that addictive umami taste â€“ Itâ€™s so hard to stop eating them!
Oven Baked Marmite Cashews
From Good Housekeeping UK
- 1 teaspoon marmite
- 1 1/2 teaspoons water
- 1 1/2 cups raw cashews
- Pinch of salt and pepper (optional)
- Preheat oven to 350 degrees F. and line baking tray with parchment paper
- Mix marmite and water in a frying pan
- Add nuts, and salt and pepper and heat gently and stir until nuts are coated with marmite mixture
- Empty nuts into baking tray and roast for 12 â€“ 15 minutes until nuts are fragrant and golden
- Let nuts cool completely before serving or store in airtight container for up to two weeks.
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