Spicy honey nuts

Name: Spicy honey nuts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 150 grams cashew nuts; 400 grams natural mixed nuts; 40 grams salted butter; 20 grams rosemary; 1 tsp freshly ground black pepper; 2 tbsp clear honey; 0.5 tsp hot smoked paprika; 0.5 tbsp sea salt flakes

Prep: 5 minsCook: 15 mins

Prep

5 mins

Cook

15 mins

Servings

Difficulty

Easy

Gluten-FreeVegetarianEgg-Free

(0)

Here's a recipe I absolutely love making when I want something that tastes indulgent but comes together in just twenty minutes. These spicy honey nuts are my go to for entertaining because they're incredibly simple yet impressive. The combination of warming rosemary, smoky paprika, and floral honey creates something truly special that keeps people reaching for more. Nuts are packed with heart healthy fats and protein, making this a guilt free snack that actually nourishes you. Best of all, you probably have most of these ingredients in your pantry already, so it's budget friendly and fuss free.

Ella x

Ingredients

Servings:

150 gramscashew nuts
400 gramsnatural mixed nuts(mixed nuts (unsalted))
40 gramssalted butter
20 gramsrosemary(leaves picked)
1 tspfreshly ground black pepper
2 tbspclear honey
½ tsphot smoked paprika
½ tbspsea salt flakes

Detail level

Instructions

1
Preheat the oven to 210ºC, gas mark 7. Line a large baking tray with parchment; spread the nuts over it so they fit in 1 layer (use a second tray if necessary). Roast at the top of the oven for 8 minutes, shuffling the tray after 6 minutes, until toasted.
2
Meanwhile, put the butter in a small pan set over a low heat (so that it melts but doesn’t foam). Chop the rosemary as finely as possible and add two-thirds to the butter along with the black pepper, honey and paprika; remove from the heat. Pour in the toasted nuts. Mix thoroughly, then return the nuts to the lined baking tray, ensuring all the glaze is scraped from the pan.
3
Roast for 3-4 minutes more until golden and glossy, checking and shuffling halfway through. Remove before any nuts blacken. Sprinkle the salt and the remaining rosemary all over the nuts while they’re still warm, mix, then leave to cool completely, ensuring they’re spread out in 1 layer. Store in an airtight container at room temperature. They’ll last 3-4 weeks (if you let them).

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