Crunchy and salty-sweet, these honey roasted nuts are made with just a touch of honey. I flavor them with smoked paprika and sea salt to create a lovely flavor combination - salty, smoky, and sweet (but not too sweet!).
Crunchy, fragrant, and flavorful, these honey roasted nuts make an excellent snack. They're a sweet variation on these roasted nuts that are also incredible. They make a great homemade hostess gift, assuming you'll resist the temptation to polish them off yourself!
Ingredients
You'll only need a few simple ingredients to make this tasty treat. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Unsalted butter: I'm partial to creamy European butter, but any butter will be delicious in this recipe.
- Honey: I like to use the real thing since I only use a small amount. But you can use a sugar-free alternative if you wish.
- Smoked paprika: Not regular paprika. The idea is to add a subtle smoky flavor to the nuts. It may sound suspicious, but it works!
- Mixed nuts: Make sure the nuts you use are raw and unsalted.
- Sea salt: Kosher salt works too, but I don't recommend using ultra-fine table salt in this recipe.
Variations
One way to vary this recipe is to use different types of nuts. As long as they are raw and unsalted, I encourage you to use whatever nuts you like and enjoy.
Another way is to use different seasonings. You could try, for example, a pinch of cayenne pepper or chili powder.
I tried both and liked them! But use just a pinch. You don't want these seasonings to overwhelm the flavor of the nuts.
Instructions
Scroll down to the recipe card below for detailed instructions. Here are the basic steps for making this recipe:
Melt the butter in a large bowl. Mix in the honey and smoked paprika. Add the nuts and use a rubber spatula to mix them into the butter mixture until well coated.
Spread the nuts on the parchment-lined baking sheet. Sprinkle them with salt. Bake them in a preheated 300°F oven until fragrant and browned, for about 25-30 minutes.
Remove the pan from the oven. Leave the nuts on the baking sheet and let them cool and crisp up, undisturbed, for about 20 minutes.
When cool, gently separate them with your hands (they tend to stick together), then store them at room temperature in an airtight container for up to a week.
Expert Tip
It's important to roast the nuts in a slow oven - 300°F is a good temperature. Don't be tempted to crank up the oven's temperature - the nuts won't roast as evenly, and they might even burn.
Recipe FAQs
This is entirely up to you. I like to use hazelnuts, almonds, pecans, and shelled pistachios. But you can use anything you like. Cashews or walnut halves are also excellent.
Yes. If you're OK with its list of ingredients, you can use a sugar-free sticky sweetener such as this honey substitute. I like to use real honey because I use so little of it, and its flavor is fantastic.
No, unfortunately, you can't. You should use raw unsalted nuts in this recipe.
Serving Suggestions
- Honey roasted nuts are perfect as a snack. They're also excellent as an after-dinner treat - they go so well with espresso! Sometimes I make a small bowl of them and add a few dark chocolate chips. Hmm good!
- You can crush these nuts and use them as a topping. They're fabulous as a topping for frozen yogurt, chocolate mousse, or carrot cake.
- Another tasty way to use these nuts is to add them to yogurt for breakfast. That's how my daughter likes them best.
Storing Leftovers
You can keep the leftovers in an airtight container at room temperature for up to a week. They lose some crunchiness after the first day, but they are still delicious. You can reheat them in a 300°F oven for 10 minutes to restore their crunch.
If you'd like to store them for longer than a week, place them in an airtight container and keep them in the fridge or freezer.
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Recipe Card
Honey Roasted Nuts
Video
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 teaspoon smoked paprika - not regular paprika
- 16 ounces mixed nuts - raw and unsalted - see notes below
- ¾ teaspoon sea salt
Instructions
- Preheat your oven to 300℉. Line a rimmed baking sheet with parchment paper.
- Melt the butter in a large bowl. Mix in the honey and smoked paprika.
- Add the nuts and use a rubber spatula to mix them into the butter mixture until well coated.
- Spread the coated nuts on the parchment-lined baking sheet. Sprinkle them with salt.
- Bake the nuts in the preheated oven until fragrant and browned, for about 25-30 minutes.
- Remove the pan from the oven. Leave the nuts on the baking sheet and let them cool and crisp up, undisturbed, for about 20 minutes.
- When cool, gently separate them with your hands (they tend to stick together), then store them at room temperature in an airtight container for up to a week.
Notes
- I like to use 4 ounces each of hazelnuts, almonds, pecans, and shelled pistachios.
- It's important to roast the nuts in a slow oven - 300°F is good. Don't be tempted to increase the oven's temperature - the nuts won't roast as evenly and might even burn.
- Oven temperatures vary. If your oven runs hot, the nuts will be ready faster. Start checking after 20 minutes.
- You can keep the leftovers in an airtight container at room temperature for up to a week. They lose some crunchiness after the first day but are still delicious. You can reheat them in a 300°F oven for 10 minutes to restore their crunch. If you'd like to store them for over a week, place them in an airtight container and keep them in the fridge or freezer.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
