Hot Honey Nut Mix

By Ali Slagle

Updated November 29, 2018

  • Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
4(388)
Comments
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Almond, cashew, almond, cashew. Oh, a Brazil nut! There’s a kind of pattern to every nut mix, but in this one, each bite is a little different, pushing you to keep scooping for more surprises. It’s a roasted jumble of nuts (whichever you choose) and flavorful pops — a seed, a honey-crystallized cluster, a pebble of coarse sugar, a bite with swelling heat, then a salty one. Serve them next to olives and cheese at a party, keep a stash in your tote or office snack drawer, or tie a bag of them up with a bow.

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Ingredients

Yield:About 6 cups

  • 4 cups unsalted, roasted whole nuts (such as cashews, pecans, pistachios or a mix)

  • 1 cup seeds (such as pumpkin, sesame, millet, quinoa, sunflower, nigella or a mix)

  • ¼ cup honey

  • 1 tablespoon unsalted butter or coconut oil

  • 1 teaspoon red-pepper flakes

  • 1 teaspoon kosher salt

  • 1 teaspoon turbinado sugar

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 3 milligrams cholesterol; 349 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 4 grams fiber; 155 milligrams sodium; 11 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds.

  2. Step 2

    In a microwave-safe bowl, combine honey, butter, red-pepper flakes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds. (Alternatively, you can melt the mixture in a small saucepan on the stove.)

  3. Step 3

    Pour the honey butter over the nuts and seeds, and stir until well coated. Dump onto the prepared baking sheet and spread in an even layer. You want the nuts spread out as much as possible.

  4. Step 4

    Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle over the remaining ½ teaspoon salt and all of the turbinado sugar. Let cool on the baking sheet, then transfer to a bowl and serve (or transfer to an airtight container, where they’ll keep for up to 4 days).

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Ratings

4 out of 5
388 user ratings
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Comments

Madi

Love these! I used cayenne instead of red pepper flakes and added 1/2 tsp of cinnamon and 1/2 tsp of ground ginger to the honey butter mix. Excellent. Will make again.

Jenn Y

One 40 Oz container of unsalted mixed nuts from Costco is perfect if you double the recipe.

Colleen

I just made a second batch of this because it was so popular over the holidays. Next time I might not put in as much sesame and sunflower seeds since they seem to not spread around on the baking tray as easily. I would put in about 2/3 cup pumpkin seed and divide up the sesame and sunflower seeds for the remaining 1/3 cup.

Em

For pumpkin seeds, it’s not specific in ingredients list if roasted or raw, salted or unsalted. Does it matter?

Melissa

I cut the recipe down to make something more reasonable for a one-person household, and I whiffed a bit on proportions (too much honey butter for the nuts and seeds). But the excess honey butter and sesame seeds turned into a delightful brickle that I have scraped up from the sides and corners of the pan. Delicious! (And the nuts are good too.)

Andrea Godbout

Used store-bought hot honey I had in the pantry and took other comments to heart about oven time. I roasted the nuts at 300 for 20 minutes. They came out out great!

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