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Hot honey smoked nuts

Name: Hot honey smoked nuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes about 650g
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 4 Nov 24
Updated: 4 Nov 24

Sweet, spicy and salty – the coating makes these 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.

Easy
November 2024

Test kitchen approved

Makes about 650g
Hands-on time 10 min. Oven time 30 min

Making homemade Christmas presents this year? From snowball truffles to chilli chutney, here are our best edible gifts.

Nutrition: Per tbsp

Calories: 95kcals
Fat: 8.5g (1.3g saturated)
Protein: 2.1g
Carbohydrates: 2.1g (1.4g sugars)
Fibre: 1g
Salt: 0.2g

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Before you start

Use any nuts and seeds you like. Swap the honey for vegan agave syrup, if you like.

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

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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.