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Honey Spiced Nut Mix

These spiced nuts can be prepared with pantry ingredients in a flash. The nuts are roasted then tossed in a totally addictive salty-sweet coating made from Demerara sugar and coarse kosher salt

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November 18th, 2008

Recipe by Paula Bowman

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“These were easy to make and very flavourful. But I would omit the cumin; I hate that spice!”
Fox Slawnych, 10, Toronto

Servings
Makes 4 cups
Prep Time
Prep: 20 min.
On the table: 35 min.
Ingredients
  • 1/4 cup Demerara sugar (granulated can be substituted)
  • 1 tsp coarse kosher salt
  • 3 tbsp honey
  • 3/4 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • pinch ground cayenne
  • 1 lb mixed raw nuts (combination of unroasted cashews, whole unblanched almonds, pecan halves, pistachios, hazelnuts; about 4 cups)
    • Directions
  • 1.

    Preheat oven to 350-deg. F. Line a rimmed sheet pan with parchment paper and set aside.

  • 2.

    In a large bowl, combine sugar and salt and set aside.

  • 3.

    Combine honey, black pepper, cumin, coriander, paprika and cayenne in a bowl and mix well. Add mixed nuts and stir to thoroughly coat. Spread nut mixture evenly in a single layer on prepared sheet pan and bake until toasted and fragrant, about 10 to 11 minutes. Remove from oven and let cool until barely warm, then transfer to sugar mixture and toss to evenly coat. Return to sheet pan and cool completely. Transfer to airtight container or divide nuts into two portions and package for gift giving. Nuts will keep 5 days at room temperature, tightly sealed.

    • Nutrients Per Serving
    Per serving (¼ cup): 168 calories, 14 g fat, 32 mg calcium, 115 mg sodium, 11 g carbohydrates, 2 g fibre, 4 g protein.
    Honey Spiced Nut Mix
    Photo by Michael Alberstat
    Food styling by Claire Stubbs
    Prop styling by Arren Williams
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