Honey-roast nuts

Name: Honey-roast nuts
Yield: Makes 100g
Cuisine: British recipes
Ingredients: 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

Published: 18 Jan 16
Updated: 18 Mar 24

Test kitchen approved

Ready in a flash and great as a homemade gift, this honey-roast nut recipe is one to add to your repertoire.

Check out more budget Christmas food gift ideas.

Makes 100g
Hands-on time 5 min, oven time 10 min

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Ingredients

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

Method

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).

Recipe from November 2015 Issue

Nutrition

Nutrition: per serving

Calories: 142kcals
Fat: 12.9g (1.1g saturated)
Protein: 2g protein
Carbohydrates: 3.5g (2.7g sugars)
Fibre: 1.6g
Salt: 0.3g

delicious. 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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Honey-roast nuts

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