Honey Roasted Nuts
Yet again I have discovered a solution to one of life’s many dilemmas. What to do when you have the munchies but can’t decide if you want something sweet or salty . . . Eat these Honey Roasted Mixed Nuts! As an added bonus they will cure your craving for something crunchy and vinegary too.
Not only does this make a great midnight snack, it also travels well. Nuts and honey are definitely a healthy alternative to, let’s say, a midnight Doritos and M&M’s snack attack! That of course is a hypothetical example.The best part is how simple this is to make. You can prepare a large batch to snack on for days and use whatever nuts or seeds you have available. Vinegar is one of those ingredients that I try to add to any recipe possible. But if that’s not your thing go ahead and leave it out, it is completely optional.
Ingredients:4 cups Nuts & Seeds
1/4 cup Honey
Salt (to taste)
1 Tb Butter (cut into 4 cubes)
1 Tb Apple Cider Vinegar (optional)Begin toasting your nuts and seeds in a pan over medium-low heat. I used pecans, walnuts, sliced almonds, peanuts and sunflower seeds. Stir and cook for about four minutes. Add the butter and stir constantly until it has melted and coated the nuts. Increase heat to medium and add the honey and apple cider vinegar. Continue to stir until there is no longer liquid in the pan and the glaze has thickened and adhered to the nuts (about five minutes).Remove from heat and transfer to a parchment lined cookie sheet. Spread nuts into an even layer onto the cookie sheet, they will be extremely sticky at this point. This is when I sprinkle with salt so that I can get an even layer of saltiness.I let them sit and cool for about ten minutes while the oven is preheating to 350 degrees. Bake for ten minutes and be sure to check on them frequently towards the end so the nuts do not begin to burn (it can happen fast). Remove from heat and allow to cool. Once the nuts have baked and cooled you can eat them without feeling like you stuck your hand in a beehive.
Go Nutty!
1/4 cup Honey
Salt (to taste)
1 Tb Butter (cut into 4 cubes)
1 Tb Apple Cider Vinegar (optional)Begin toasting your nuts and seeds in a pan over medium-low heat. I used pecans, walnuts, sliced almonds, peanuts and sunflower seeds. Stir and cook for about four minutes. Add the butter and stir constantly until it has melted and coated the nuts. Increase heat to medium and add the honey and apple cider vinegar. Continue to stir until there is no longer liquid in the pan and the glaze has thickened and adhered to the nuts (about five minutes).Remove from heat and transfer to a parchment lined cookie sheet. Spread nuts into an even layer onto the cookie sheet, they will be extremely sticky at this point. This is when I sprinkle with salt so that I can get an even layer of saltiness.I let them sit and cool for about ten minutes while the oven is preheating to 350 degrees. Bake for ten minutes and be sure to check on them frequently towards the end so the nuts do not begin to burn (it can happen fast). Remove from heat and allow to cool. Once the nuts have baked and cooled you can eat them without feeling like you stuck your hand in a beehive.
Go Nutty!
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Honey Roasted Nuts
What to do when you have the munchies but can't decide if you want something sweet or salty . . . Eat these Honey Roasted Mixed Nuts!
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Servings: 4
Calories: 452kcal
Ingredients
- 4 cups Nuts & Seeds
- 1/4 cup Honey
- Salt to taste
- 1 Tb Butter cut into 4 cubes
- 1 Tb Apple Cider Vinegar optional
Instructions
- Begin toasting your nuts and seeds in a pan over medium-low heat. I used pecans, walnuts, sliced almonds, peanuts and sunflower seeds. Stir and cook for about four minutes. Add the butter and stir constantly until it has melted and coated the nuts. Increase heat to medium and add the honey and apple cider vinegar. Continue to stir until there is no longer liquid in the pan and the glaze has thickened and adhered to the nuts (about five minutes).Remove from heat and transfer to a parchment lined cookie sheet. Spread nuts into an even layer onto the cookie sheet, they will be extremely sticky at this point. This is when I sprinkle with salt so that I can get an even layer of saltiness.I let them sit and cool for about ten minutes while the oven is preheating to 350 degrees. Bake for ten minutes and be sure to check on them frequently towards the end so the nuts do not begin to burn (it can happen fast). Remove from heat and allow to cool.
Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 23g | Protein: 13g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 29g | Cholesterol: 4mg | Sodium: 268mg | Fiber: 5g | Sugar: 11g
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“I’m nuts and I know it. But so long as I make ’em laugh, they ain’t going to lock me up.” – Red Skelton
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Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
They look awesome. Am going to try for sure
Thanks, I hope you enjoy! Have a lovely week.