Hot Honey Nut Mix

Name: Hot Honey Nut Mix
Total time: 30 min
Yield: About 6 cups
Ingredients: 4 cups unsalted, roasted whole nuts (such as cashews, pecans, pistachios or a mix); 1 cup seeds (such as pumpkin, sesame, millet, quinoa, sunflower, nigella or a mix); 1/4 cup honey; 1 tablespoon unsalted butter or coconut oil; 1 teaspoon red-pepper flakes; 1 teaspoon kosher salt; 1 teaspoon turbinado sugar

By Ali Slagle

Total Time: 30 minutes
Rating: 4(354)
Comments: Read comments

Almond, cashew, almond, cashew. Oh, a Brazil nut! There’s a kind of pattern to every nut mix, but in this one, each bite is a little different, pushing you to keep scooping for more surprises. It’s a roasted jumble of nuts (whichever you choose) and flavorful pops — a seed, a honey-crystallized cluster, a pebble of coarse sugar, a bite with swelling heat, then a salty one. Serve them next to olives and cheese at a party, keep a stash in your tote or office snack drawer, or tie a bag of them up with a bow.

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Ingredients

Yield:About 6 cups

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

Ingredient Substitution Guide

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).

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Ratings

4 out of 5

354 user ratings

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Comments

Madi6 years ago

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.

Jenn Y3 years ago

One 40 Oz container of unsalted mixed nuts from Costco is perfect if you double the recipe.

Colleen6 years ago

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.

ana3 days ago

Why would they only last 4 days? What should I do to make them last 10 days? I want to give them as gifts

Nancy Lu.1 week ago

So good! I used raw nuts and it came out great. I added 1/2 t. cinnamon, 1/4 t. cinnamon and 1/2 t. ginger and the spices were just right. Even with the raw nuts, 18-20 minutes was about the right time for cooking. I also added flax seeds - a good addition.

dfuser3 weeks ago

Tasty, but not "hot." I doubled the spice, and it was still mild. I am getting some ideas from the comments, and next time will make it with more varied spices.

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