Hot Honey Nut Mix
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups unsalted, roasted whole nuts (such as cashews, pecans, pistachios or a mix)
- 1cup seeds (such as pumpkin, sesame, millet, quinoa, sunflower, nigella or a mix)
- ¼cup honey
- 1tablespoon unsalted butter or coconut oil
- 1teaspoon red-pepper flakes
- 1teaspoon kosher salt
- 1teaspoon turbinado sugar
Nutritional analysis per serving (14 servings)
299 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 9 grams protein; 133 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds.
- Step 2
In a microwave-safe bowl, combine honey, butter, red-pepper flakes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds. (Alternatively, you can melt the mixture in a small saucepan on the stove.)
- Step 3
Pour the honey butter over the nuts and seeds, and stir until well coated. Dump onto the prepared baking sheet and spread in an even layer. You want the nuts spread out as much as possible.
- Step 4
Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle over the remaining ½ teaspoon salt and all of the turbinado sugar. Let cool on the baking sheet, then transfer to a bowl and serve (or transfer to an airtight container, where they’ll keep for up to 4 days).
Private Notes
Comments
Love these! I used cayenne instead of red pepper flakes and added 1/2 tsp of cinnamon and 1/2 tsp of ground ginger to the honey butter mix. Excellent. Will make again.
One 40 Oz container of unsalted mixed nuts from Costco is perfect if you double the recipe.
I just made a second batch of this because it was so popular over the holidays. Next time I might not put in as much sesame and sunflower seeds since they seem to not spread around on the baking tray as easily. I would put in about 2/3 cup pumpkin seed and divide up the sesame and sunflower seeds for the remaining 1/3 cup.
These came out great. Used olive oil in place of butter to make them dairy free, and used a mix of raw and pre-roasted nuts to use what I had. Caused no problems. They were perfect after 18 mins, stirred twice. Got crunchy as they cooled. And they look beautiful too!
Used maple syrup and cayenne instead of honey and pepper flakes as suggested by others. Used just nuts - cashews, walnuts, pecans, almonds and hazelnuts, because that’s all I had. Cut back slightly on the salt and sugar sprinkle. It was a big hit.
This is an easy recipe that results in excellent flavor just as advertised. I did not put the full amount of pepper flakes in because sometimes I get things a bit too spicy for other family members. Next time I will put the full amount since everyone loved these and said they could be more spicy. Also think I'll toast some sesame seed in a separate pan before baking the nuts, then sprinkle sesame seeds on top with the salt and turbinado sugar.