Hot honey smoked nuts
- Published: 4 Nov 24
- Updated: 11 Nov 24
Sweet, spicy and salty – the coating makes these hot honey smoked nuts a winner. Put the nuts in pretty jars, present them to friends and bask in the joy of giving. The nuts will keep at room temperature in the jar for up to a month.
Making homemade Christmas presents this year? From snowball truffles to chilli chutney, here are our best edible gifts.
- Makes about 650g
- Hands-on time 10 min. Oven time 30 min
Before you start
Use any nuts and seeds you like. Swap the honey for vegan agave syrup, if you like.
Ingredients
- 100g skin-on almonds
- 100g skin-on hazelnuts
- 100g skin-on brazil nuts
- 100g macadamia nuts
- 100g cashew nuts
- 5 tbsp olive oil
- 3 tbsp runny honey
- 2 tsp smoked salt flakes, plus extra to sprinkle
- 1-2 tsp cayenne pepper
- 1 tsp chilli flakes
- 60g pumpkin seeds
- 40g sunflower seeds
Method
- Heat the oven to 160°C/140°C fan/gas 3. Tip the nuts onto a large baking tray, ideally in a single layer, then roast for 20 minutes or until lightly golden and toasted.
- Meanwhile, mix the oil, honey, salt, cayenne and chilli in a bowl.
- Add the seeds to the nut tray, then pour the oil mixture all over it. Stir everything to coat, then roast for another 8-10 minutes until sticky and a deep golden.
- As soon as they’re out of the oven, sprinkle with a little more smoked salt. Set aside to cool, stirring every 5 minutes or so to start with so they clump evenly.
- Once cooled, decant into jars, seal and add gift tags.
- Recipe from November 2024 Issue
Nutrition
- Calories
- 95kcals
- Fat
- 8.5g (1.3g saturated)
- Protein
- 2.1g
- Carbohydrates
- 2.1g (1.4g sugars)
- Fibre
- 1g
- Salt
- 0.2g
delicious. tips
The nuts will keep at room temperature in the jar for up to a month.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter