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Honey Roasted Nuts

Makes 4 cups

I use walnuts and pecans for this recipe but you can switch it up with any nuts you like. Great to as a snack or to use as a toping or inside baking goods. With the cayenne pepper there is a tiny kick to these.


1 cup honey

¼ cup butter

1 tsp ground cinnamon

¼ tsp cayenne pepper

2 cups walnuts

2 cups pecans

1 tsp cinnamon

4 tbsp sugar

1 tsp salt


  • Preheat oven to 375°F and line a large baking sheet with parchment paper

  • Place honey, butter cinnamon and cayenne pepper into a large saucepan on medium heat

  • Stir for four minutes then take off of heat and stir in nuts

  • Make sure nuts are nicely coated

  • Pour the nuts onto baking sheet making sure you spread them around as much as possible

  • Bake for 20 minutes but at ten minutes use as spatula to turn the nuts around

  • When time is up check that the nuts are a nice golden brown, if not let them bake until they are, just keep an eye on them as you don’t want to burn them

  • Once done, remove from oven and let cool for 15 minutes

  • In a small bowl, combine cinnamon, sugar and salt until well blended

  • Transfer the nuts to a large mixing bowl and add cinnamon sugar mixture

  • Using a slotted spoon mix the nuts really well

  • Lay the nuts on to a freshly parchment paper lined baking sheet and spread them out as much as possible

  • Allow them to fully cool until they are not sticky, depending on the temperature this should take between 1 – 3 hours

Store in an airtight container on the counter or in the fridge in summer months

Can be stored in freezer for six months


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