Homemade Honey Roasted Nuts

A bowl filled with assorted honey roasted nuts, including pecans, cashews, and almonds, seasoned with herbs.

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These honey roasted nuts are perfectly crisp with a light, non-sticky glaze and perfect salty-sweet flavor.

Prep Time10

Cook Time20

Servings:

Calories: 419kcal

Author: Chef Molly Pisula

Ingredients

1 cup raw almonds
1 cup raw cashews
1 cup raw pecans
4 teaspoons brown sugar
1 teaspoon finely chopped rosemary
½ teaspoon pimente d’espelette or chili powder or smoked paprika
1 ½ teaspoons kosher salt divided
2 tablespoons honey
2 teaspoons vegetable oil
1 teaspoon turbinado sugar

Instructions

Preheat oven to 325° F, and line a baking sheet with parchment paper.
Combine raw nuts with brown sugar, chopped rosemary, pimente d’espelette, and 1 teaspoon salt in a large bowl.
In a small microwave-safe bowl, microwave honey and oil for 10 seconds, until runny, and stir.
Pour over nuts and mix until the honey is evenly distributed. Spread nuts onto the prepared baking sheet in an even layer.
Sprinkle with an additional ½ teaspoon of salt and 1 teaspoon of turbinado sugar.
Bake for 10 minutes, stir, then bake for an additional 10 minutes.
Remove from oven and let cool completely.

Notes

Storage Tips:

Roasted nuts keep well in an airtight container at room temperature for up to 2 weeks. Note that they can become a little stickier over time. You can try rebaking for 5 minutes, and letting them cool again to firm up the coating.

Expert Tips:

Make sure to let your nuts fully dry before storing them. This helps make sure they aren’t sticky!
Spread out your nuts in a single layer on your sheet pan so they roast evenly and don’t dry in big clumps.
Don’t skip the stirring. This helps distribute the honey coating as it heats, and prevents uneven baking.
If you do end up with sticky honey roasted nuts, try putting them back in the oven for 5-10 minutes. Or, toss with some extra salt and sugar after baking.

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