- November 2015
- Makes 100g
- Hands-on time 5 min, oven time 10 min
Ready in a flash and great as a homemade gift, this honey-roast nut recipe is one to add to your repertoire.
- Vegan recipes
- Vegetarian recipes
- 12.9g (1.1g saturated)
- 2g protein
- 3.5g (2.7g sugars)
- 100g nuts (such as pecan, cashew, hazelnut, almond, brazil)
- 3-4 tbsp clear honey
- Finely chopped fresh rosemary and thyme leaves, and sea salt to scatter
- Heat the oven to 180°C/160°C fan/ gas 4. Lay the nuts in a single layer on a baking tray lined with baking paper. Drizzle over the honey and sprinkle over the herbs and plenty of sea salt. Roast for 8-10 minutes until golden and bubbling, stirring twice. Allow to cool slightly, peeling them off the baking paper while warm (see tips).
It’s simple to scale up (or scale down) this recipe. After cooking, peel the nuts off the paper as soon as they cool a little, or they’ll stick.
Stored in an airtight container, these will keep for up to a month.
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