I season these honey-roasted nuts with smoked paprika and sea salt to create a lovely flavor combination - salty, smoky, and 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're ready in about an hour and make a great homemade hostess gift, assuming you'll resist the temptation to polish them off yourself!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Honey: I like to use real honey, since I only use a small amount.
- 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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 for 20 minutes. 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.
Recipe 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 so amazing.
No, unfortunately, you can't. You should use raw, unsalted nuts in this recipe.
You can store these nuts in an airtight container at room temperature for up to a week. I keep them in a glass food storage container, as shown in the photo below. They lose some crunchiness after the first day, but they are still delicious. You can reheat them in a 350°F oven for 5-10 minutes to restore their crunch.
If you'd like to store them for more than a week, place them in an airtight container and keep them in the fridge or freezer.
Serving Suggestions
- These 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 trail mix of sorts by adding a few dark chocolate chips.
- 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 (or chocolate yogurt) for breakfast. That's how my daughter likes them best.
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 the 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 350°F oven for 5-10 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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Disclaimers
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.
