Easy + Delicious Honey Roasted Nuts Recipe
I love giving nuts as a holiday gift. They last longer than cookies, and are way easier to make too. This year, instead of my usual Sugar and Spice Walnuts, I decided to try a spiced Honey Roasted Nuts recipe. I used a Vanilla + Cinnamon Honey from Naturacentric (my favorite honey brand ever), along with a hit of cayenne and a sprinkle of rosemary. They smelled AMAZING when roasting, and they are 100% delicious and 1000% addictive!
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How to Make This Honey Roasted Nuts Recipe
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.
Ingredients:
- 1 cup each raw California Walnut halves, raw whole California Almonds, raw California Pecan halves, raw California Pistachios, shelled
- 1/2 cup raw pepitas (shelled pumpkin seeds)
- 1/2 cup Naturacentric Vanilla Cinnamon Honey
- 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
Directions:
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.
Note: 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.
How to Package These Honey Roasted Nuts for Gift Giving
The great thing about these honey roasted nuts is that they make an awesome gift. You can store them for up to three weeks in an airtight container (if they aren’t eaten before then). I like to package nuts in glass jars. I am a huge fan of Bonne Maman preserves because frankly they are delicious and they come in the most adorable jars with a red checkered lid. Throughout the year we save the jars when we are done with the jam and use them for packaging foodie gifts and even for drinking glasses! All you need to do is tie a ribbon around the jars and you’re good to go!
Another way to package them is by using takeout style containers lined with parchment paper. The nuts won’t stay as fresh this way, but it’s an economical alternative. And honestly, this honey roasted nut recipe is so delicious they will be eaten quickly anyway!
Here Are a Few More Gifts to Try:
- Sugar & Spice Walnuts
- Chocolate Candy Cane Crush Cookies
- Ultimate 2021 Gluten-Free Holiday Gift Guide
Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Easy + Delicious Honey Roasted Nuts
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.
I made for Christmas gifts and tried some of course before giving out. Delish!
Yes! It’s hard not to eat it all – lol! Glad you loved it 🙂