These homemade honey-roasted sweet and spicy nuts come with a kick of chilli. Serve them with warming winter cocktails or wrap as festive gifts.
Or, if you’re nuts about honey, try this recipe for honey and pine nut nougat – it’s also great as a gift (if you can stop yourself from eating it all…)
Ingredients
- 400g walnut halves
- 200g blanched hazelnuts (see tip)
- 3-4 tbsp runny honey, English if you can find it
- ½-1 tsp hot chilli powder or flakes
- Sea salt flakes
You’ll also need
- Large baking tray lined with compostable baking paper
Method
- Heat the oven to 200°C/180°C fan/gas 6. Spread the nuts in a single layer over the prepared tray and roast in the hot oven for 5 minutes.
- Remove from the oven, drizzle with honey, scatter over the chilli and season with sea salt flakes and black pepper. Toss to coat well, then return to the oven for 5-10 minutes until golden and roasted to your liking. Set aside to cool.
- Once cool, wrap bags of the nuts as gifts, or store in an airtight container.
Nutrition
- 182kcals Calories
- 16.7g fat (1.6g saturated) Fat
- 4.3g protein Protein
- 2.8g carbs (2.6g sugars) Carbs
- 1.4g fibre Fibre
- 0.2g salt Salt
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