Honey Roasted Nuts are a simple mixture of nuts, honey, a few spices, and a little bit of sugar. Just 15 minutes in the oven, and then serve them warm or cold!
Can I get an AMEN for honey roasted nuts?
I’ll say it. AMEN! For so many reasons.
- A little bit sweet.
- A little bit salty.
- A little bit spicy.
- And I’m a little bit IN LOVE with these nuts.
We eat a good share of nuts in our home, especially as salad toppers (like my Crunchy Asian Cabbage Salad and my Simple Quinoa Salad), in our favorite granola recipe, the Peanut Butter Power Balls we eat non-stop, and as another snack – my Cinnamon Sugar Candied Pecans. Nuts are a great source of protein and energy, which is key to sustaining an active lifestyle.
Ingredients needed for Honey Roasted Nuts:
You’ll need just seven simple ingredients for this recipe!
- Nuts – A combo of raw almonds and raw cashews. I like to buy these in bulk and store them in my freezer.
- Honey – A key ingredient in this recipe, and it makes everything stick together as well as adds a sweetened flavor.
- Cayenne Pepper – For that back-kick of heat, that’s very subtle in taste.
- Cinnamon – For that sweet taste that pair well with the cayenne.
- Salt – Because we’re using raw nuts, it’s important to add some salt.
- Sugar – Brown sugar is dusted on the nuts after baking, which prevents the nuts from getting overly sticky.
How to make Honey Roasted Nuts:
- Measure the nuts. You’ll need an equal ratio of almonds to cashews.
- Prepare honey mixture. In a microwaveable bowl, heat the honey up for about 30 seconds. Add the cayenne pepper, cinnamon, and salt to the honey, and mix well.
- Pour mixture over nuts. Pour the honey and seasoning mixture over the nuts, coating well.
- Bake. Spoon the nuts evenly on a baking sheet prepared with parchment paper. Bake in a 350 degree preheated oven for 15 – 20 minutes, or until nuts are fragrant and nicely browned.
- Add sugar. Remove the nuts from the oven, and sprinkle the brown sugar over top. Let cool slightly. After about 10 minutes, break the nuts apart, and let cool completely. If you let the nuts sit too long without breaking apart, they will stick to the parchment paper and that’s no bueno.
What kind of nuts should I use for this recipe?
I decided to go with just a mixture of almonds and cashews here, after trying walnuts too. The walnuts get a little burnt in 15 minutes time, so I eliminated them in this batch. If you want to include walnuts or pecans, it’s best to add them in after about five minutes. They just can’t take the same amount of heat as the other nuts.
Are nuts healthy?
Nuts are packed with protein, and most contain several heart-healthy substances, like good fats, Omega-3 fatty acids, fiber, and Vitamin E. They are quite high in calories, so it’s important to limit portions.
These honey roasted nuts start with raw nuts, and are lightly coated in a honey mixture, and then lightly dusted with brown sugar.
Storing Tip – Keep honey roasted nuts in the refrigerator during warmer months, and on your counter during colder months.
Freezing Tip – These will keep well in a freezer bag for up to three months. They are a perfect snack to make up ahead of time for your next gathering.
Make this snack next: Easy Caramel Popcorn
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Honey Roasted Nuts
- 2 cup raw almonds
- 2 cup raw cashews
- 1/3 cup raw honey
- 1 teaspoon kosher salt
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- 2 Tablespoons brown sugar
- sprinkle of kosher salt
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Mix the almonds and cashews together in a mixing bowl.
- Pour honey in a small microwave safe bowl. Heat for 30 seconds to a minute, just until it starts to bubble and become liquidy. Remove and add cayenne pepper, cinnamon, and salt. Stir well.
- Pour honey mixture over the nuts, and mix well, until the nuts are well coated. Pour nuts on baking sheet, and spread around evenly.
- Bake for 15 to 20 minutes, or until the nuts are fragrant and nice and golden brown. Remove and sprinkle 2 tablespoons of brown sugar over the top. Add another sprinkle of salt, and let cool for 10 mins. Break up nuts with fingers, and then let them finish cooling.
- Make sure you break up the nuts about 10 minutes after baking, so they don’t get stick too much to the parchment paper. Then let them cool the rest of the way!
- The spices are key to a sweet nutty taste with a slight spicy back-kick!
- Baking time will vary by oven. Be careful to avoid burning, but you want them to be nice and golden brown.
- Storing Tip – Keep them in the refrigerator during warmer months, and on your counter during colder months.
- Freezing Tip – These will keep well in a freezer bag for up to three months. They are a perfect snack to make up ahead of time for your next gathering.