Easy + Delicious Honey Roasted Nuts
These nuts are incredibly easy to make (and incredibly easy to eat). I used a combination of 5 different nuts – whole almonds, pecan halves, walnut halves, pistachios, and pepitas (or pumpkin seeds, shelled obviously). But you can use whatever nuts you like. I’m particularly fond of this combination because all of these nuts are California grown and I try to support California farmers whenever I can. Make sure that whatever nuts you choose are raw and unsalted.
Equipment
- Sheet Pan
Ingredients
- 1 cup raw California Walnut halves
- 1 cup raw whole California Almonds
- 1 cup raw California Pecan halves
- 1 cup raw California Pistachios shelled
- 1/2 cup raw pepitas shelled pumpkin seeds
- 1/2 cup Naturacentric Vanilla Cinnamon Honey or plain honey + 1 teaspoon ground cinnamon and a teaspoon vanilla extract
- 2 teaspoons sea salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon + 1 teaspoon fresh rosemary divided
- 2 tablespoons brown sugar
- 1 teaspoon flaky sea salt such as Maldon
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Spray with cooking spray and set aside.
- Heat the honey, salt, and cayenne pepper in a small saucepan over medium heat until the honey is thinned and begins to bubble around the edges. Remove from heat
- Put the walnuts, almonds, pecans, pistachios, and pepitas in a large bowl. Drizzle the hot honey mixture over the nuts. Add 1 tablespoon of the fresh rosemary and toss well to evenly coat.
- Pour the nut mixture out onto the prepared pan and bake for 15-20 minutes, or until the nuts are golden brown. Remove nuts from the oven and turn out onto a clean baking sheet lined with greased parchment paper. Toss nuts with the brown sugar, remaining rosemary and flaky sea salt. Let cool completely and then break into smaller chunks.
Video
Notes
Nuts will be very hot when you take them out of the oven so use caution. It’s important to move them to a freshly lined tray when they are done baking or they will stick to the baking sheet as they cool. Store nuts in an airtight container at room temperature for up to three weeks.
Nutrition
Serving: 0.25cupsCalories: 234kcalCarbohydrates: 14.74gProtein: 5.25gFat: 16gSaturated Fat: 1.5gPolyunsaturated Fat: 6.5gMonounsaturated Fat: 7.25gTrans Fat: 0.25gSodium: 260mgPotassium: 197.75mgFiber: 2.75gSugar: 10.25gVitamin A: 34IUVitamin C: 0.5mgCalcium: 41.25mgIron: 1mg
Tried this recipe?Let us know how it was!